COPYCAT

* Exported from MasterCook *
!!!Read Me!
Recipe By : Bill Wight
Serving Size : 1 Preparation Time :0:00
Categories : Information *Copycat
Amount Measure Ingredient -- Preparation Method
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***Information***
The recipes in this collection were collected, corrected, edited and categorized
by Bill Wight.
You may redistribute this collection in any form as long as this message is incl
uded.
For comments or suggestions, email me at: Bill_Wight_CA@yahoo.com
Some answers to frequently asked questions about my recipe collection:
I notice that you have edited and corrected many of the recipe archives you have
on your page. What did you edit out and correct?
Many of the recipes in this collection were typed, formatted and posted in the l
ate 1980's and early 1990's to various bulletin boards before the Internet came
into being. These recipes were often formatted for a recipe management program
called MealMaster. During the years, the recipes have been posted and reposted
to various mailing lists and newsgroups on the Internet. They often pick up err
ors during reformatting and reposting. I have also converted many of these reci
pes from Web page format and MealMaster format to MasterCook format. This conve
rsion process often introduces errors into the recipe. I have attempted to corr
ect the conversion errors. I have also removed the names of the people who type
d, formatted and posted these recipes. I have kept the recipe author or creator
where known. I have also removed duplicate recipes and I have attempted to mak
e some sense out of the recipes categories.
I notice that you have removed all the nutrition data from the recipes in your c
ollection. Why did you do this?
Since many of the recipes in this archive were typed and formatted several years
ago and they often contain conflicting nutrition information, I have decided to
strip out the nutritional data from all the recipes I edit. If you have a curr
ent version of MasterCook (6.0) it will calculate nutritional data more accurate
ly than the older versions. So after you import the recipes into your copy of M
asterCook, you will have up-to-date nutritional data available. If nutritional
data is important to you, make sure that the serving size looks reasonable. Man
y recipes have a serving size set to the MasterCook default setting of '1'. So
nutritional data would assume the entire recipe is one serving and report the da
ta incorrectly. I have tired, as I edited the recipes, to correct the serving s
ize if it was set to "1" to a reasonable serving size based on the recipes ingre
dient amounts.
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"Les Fines Herbes" Seasoning
Recipe By : The Rosemary House
Categories : Condiments Mix
*Copycat
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1 tablespoon sweet basil
6 tablespoons chervil
1 teaspoon sweet marjoram
1/2 teaspoon thyme
1/2 teaspoon rosemary
1 tablespoon tarragon
Mix thoroughly, make it as fine as possible (in a food processor if you like) an
d store in a lidded jar.
Use sparingly.
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"Loudly's" Seasoned Salt
Recipe By : Gloria Pitzer's Better Cookery Cookbook
Categories : *Copycat Condiments
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2 tablespoons pepper
1 tablespoon chicken bouillon powder
1 teaspoon onion salt
1 teaspoon onion powder
1 tablespoon garlic salt
1 teaspoon cumin powder
1 teaspoon dry marjoram leaves
1 tablespoon minced parsley
1 teaspoon paprika
1/2 teaspoon curry powder
1 tablespoon chili powder
1/3 cup salt
Mix all ingredients together thoroughly, or put all ingredients in 1 qt. mayonna
ise jar with tight fitting lid, shaking until blended well.
Keep at room temperature. Use within 3 months. Makes about 1 cup.
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A&W Root Beer
Recipe By :
Categories : Beverages *Copycat
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3/4 cup granulated sugar
3/4 cup hot water
1 liter cold seltzer water
1/2 teaspoon root beer concentrate
1/8 teaspoon root beer concentrate
-- (McCormick is best)
1. Dissolve the sugar in the hot water.
2. Add the root beer concentrate and let cool.
3. Combine the root beer mixture with the cold seltzer water, drink immediately,
or store in refrigerator in tightly covered container.
Makes 5 cups.
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All-Purpose Ground Meat Mix
Recipe By : "Make-A-Mix" by Eliason, Harward & Westover
Categories : Mixes *Copycat
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5 pounds ground beef -- or turkey or
-- chicken
1 tablespoon salt
2 cups chopped celery
2 cups chopped onion
1 cup diced green pepper
In a large pot or Dutch oven, brown the ground meat, stirring to break up any la
rge pieces. Drain off excess grease. Stir in salt, celery, onion and bell pepper
. Cover; simmer until vegetables are crisp/tender, about 10 minutes. Remove from
heat; set aside to cool.
Ladle meat mixture into six 2-cup freezer containers with tight-fitting lids; le
ave 1/2" of space at the top of each. Draw a knife several times through the mix
ture in each container to prevent air pockets. Secure lids on the containers; la
bel with date and contents. Store in the freezer. Use within 3 months.
Makes 6 packages, or about 12 cups, of All-Purpose Ground Meat Mix.
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Almost Impossible Basic Baking Mix
Recipe By :
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2 3/4 cups all-purpose flour*
1/3 cup nonfat dry milk powder
1 tablespoon sugar
1 tablespoon double-acting baking powder
1 teaspoon salt
6 tablespoons solid vegetable shortening
*To vary the mix, replace half of the flour with whole-wheat flour or cornmeal.
Combine flour, dry milk, sugar, baking powder, salt and shortening in food proce
ssor.
Pulse until mixture is well blended and smooth. Store in container with tight-fi
tting cover in cool place for up to 4 weeks. Stir well before using.
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Almost Kentucky Fried Chicken
Recipe By :
Categories : *Copycat
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3 pounds chicken
2 packages Italian salad dressing mix
3 tablespoons flour
2 teaspoons salt
1/4 cup lemon juice
1 cup milk
1 1/2 cups pancake mix
1 teaspoon paprika
1/2 teaspoon sage
1/4 teaspoon pepper
Make a paste out of the marinade ingredients. Coat chicken evenly. Stack chicken
pieces in a bowl. Cover and refrigerate overnight or at least for several hours
. Mix pancake mix with other seasonings. Dip pieces of chicken in milk, then in
pancake coating. Dust off excess.
Lightly brown in skillet with 1/2 inch vegetable oil in it. Brown for 4 minutes
each side. Remove and place in a single layer on shallow baking pan. Seal with
flour. Bake for 1 hour at 350F uncover and baste again with milk. Return, uncov
ered,
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Almost Marie Callendar's Potato Cheese Soup
Recipe By : Cook and Tell 25 Jul 96- PE
Categories : *Copycat Soups
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8 cups potatoes -- peeled and cubed
2 cups chopped onion
4 cups chopped celery
2 teaspoons salt
4 cups water
4 cups half-and-half
6 tablespoons butter or margarine
1 cup shredded sharp cheddar cheese
Place potatoes, onions, celery, and salt in the 4 cups of water in a large pot.
Simmer about 15 minutes until vegetables are tender. Put in blender and puree un
til chunky.
Return soup to pot and add half-and-half, butter, and cheese. Simmer until hot.
Do NO T Boil.
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Almost Sicilian Splash
Recipe By : Olive Garden Restaurants
Categories : *Copycat Beverages
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4 cubes ice
2 jiggers white grape juice
1 jigger orange soda
sparkling water
1 lemon slice -- garnish
Tall fluted glass. Blend in order given. Serve with lemon slice and a straw.
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NOTES : Server at Olive Garden (Aug 96)

Almost Snickers
Recipe By : Mary Ann Housman (WW leader)
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12 ounces low fat ice cream -- softened
1 cup low fat cool whip
1/4 cup crunchy peanut butter
1 package sugar free chocolate pudding
3 ounces grape nut cereal
Mix together ice cream, Cool Whip, peanut butter and pudding.
Fold in Grape Nuts. Spread in 8x8 inch pan and freeze.
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Applebee's Blackened Chicken Salad
Recipe By :
Categories : *Copycat Chicken
Salads And Dressings
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***dressing***
1/4 cup fat free mayonnaise
1/4 cup Grey Poupon Dijon mustard
1/4 cup honey
1 tablespoon prepared mustard
1 tablespoon white vinegar
1/8 teaspoon paprika
***chicken marinade***
1 cup water
3 tablespoons lime juice
2 tablespoons soy sauce
1/2 tablespoon Worcestershire
***Cajun spice blend***
1/2 tablespoon salt
1 teaspoon sugar
1 teaspoon paprika
1 teaspoon black pepper
1/2 teaspoon garlic powder
1/2 teaspoon cayenne pepper
1/2 teaspoon white pepper
2 chicken breast halves -- boned, skinned
2 tablespoons light butter
***salad***
8 cups iceberg lettuce; chopped
1/2 cup red cabbage; shredded
1/2 cup carrot; shredded
1/2 cup fat free mozzarella; shredded
1/2 cup fat free cheddar; shredded
1 large tomato; diced
1 egg; hard boil -- diced
DRESSING: Combining ingredients in a small bowl. Mix well by hand. Store in a co
vered container in the refrigerator until salad is ready.
MARINADE: Combine water, lime juice, soy sauce, and Worcestershire in a medium b
owl, and stir. Add the chicken breasts to the marinade, cover bowl and keep in r
efrigerator for several hours. Overnight is even better.
When chicken is marinated, preheat a frying pan or skillet (an iron skillet, if
you've got it) over medium/high heat. Also, preheat your barbecue grill to mediu
m/high heat. Combine the spices for the Cajun spice blend in a small bowl. Sprin
kle 1 tsp of the spice blend over one side of each of the chicken breasts. Cover
the entire surface of the chicken with spice. Melt the butter in the hot pan, t
hen sear the chicken breasts for 2-3 minutes on the side with the spices. While
first side cooks, sprinkle another teaspoon of spice over the top of each chicke
n breast, coating that side as you did the other. Flip the chicken over, and sea
r for another 2-3 minutes. The surface of the chicken will be coated with a char
red, black layer of flavor. This is exactly what you are shooting for.
Finish the chicken off on your barbecue grill. Grill each breast on both sides f
or 2-3 minutes, or until they are done. While chicken is cooking prepare the sal
ads by splitting the lettuce into 2 large bowls. Toss in the red cabbage and car
rots. Mix the cheeses together, then top the salad with the cheeses and hard-boi
led egg. Sprinkle the diced tomato on each salad. Slice the chicken breast, acro
ss each breast in 1/2" slices. Spread the chicken over the top of the salad and
serve immediately with dressing on the side.
Source: Top Secret Recipes by Todd Wilbur.
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Arby's Horsey Sauce
Recipe By :
Categories : Sauces *Copycat
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1 cup mayo
3 tablespoons bottled horseradish cream -- sauce
1 tablespoon sugar -- or
2 packages equal
Mix all well. Keep refrigerated, tightly covered to use in 2 weeks. Do not free
ze.
Source: Gloria Pitzer.
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Arby's Sauce
Recipe By :
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1 cup catsup
2 teaspoons water
1/4 teaspoon onion powder
1/4 teaspoon pepper
1/4 teaspoon salt
1/2 teaspoon hot pepper sauce -- (Tabasco is best)
1. Combine all ingredients in a small saucepan and cook over medium heat, stirri
ng constantly, until the sauce begins to boil, 5 to 10 minutes.
2. Remove the sauce from the heat. Cover and allow to cool.
3. Pour into a covered container for storage in your refrigerator. Keeps for a
month or two. Makes 1 cup.
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Arthur Treacher's Fish Batter
Recipe By :
Categories : *Copycat Fish And Seafood
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3 pounds fish fillets
2 cups all-purpose flour
3 cups pancake mix
3 cups club soda
1 tablespoon onion powder
1 tablespoon seasoned salt
Dip moistened fish pieces evenly but lightly in the flour. Dust off any excess f
lour and allow pieces to air dry on waxed paper, about 5 minutes. Whip the panca
ke mix with the club soda to the consistency of buttermilk- pourable, but not to
o thin and not too thick.
Beat in the onion powder and seasoned salt. Dip floured fillets into batter and
drop into 425F oil in heavy saucepan using meat thermometer. Brown about 4 minu
tes per side. Arrange on cookie sheet in 325F oven until all pieces have been fi
red.
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Arthur Treacher's Style Fish
Recipe By :
Categories : Fish And Seafood *Copycat
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3 pounds fish fillets; firm -- white
2 tablespoons lemon juice
1 cup milk -- or more as needed
2 cups flour
3 cups pancake mix
2 cups club soda -- (approx.)
1 teaspoon basil
1 teaspoon pepper
1/2 teaspoon garlic salt
cooking oil
Cut fish fillets in half, making triangular shape. Cover with milk and lemon jui
ce and refrigerate 3-4 hours. Drain off milk. Dip fillets in flour to coat each
piece lightly. Let dry on a cookie sheet, making sure pieces do not tough. Add
oil to deep fryer or heavy pan to a depth of at least 3 inches.
Heat oil to 425F. Combine pancake mix, basil, pepper, garlic salt and enough so
da to make a thick batter, about the consistency of buttermilk. Dip floured fil
lets in batter and add to the hot oil one at a time. Fry 4-5 minutes.
Remove filets to cookie sheet, again, not letting them touch and keep warm in a
250F oven. Deep fry remaining filets, keeping the depth of the oil at least 3 i
nches. NOTE: Do not heap fish as this creates steam in the oven and makes coatin
g soft.
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Aunt Jemima Maple Syrup
Recipe By :
Breakfast
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2 cups water
1 cup granulated sugar
2 cups dark corn syrup
1/4 teaspoon salt
1 teaspoon maple flavoring
1. Combine the first four ingredients in a saucepan over medium heat.
2. Stir occasionally, until the mixture comes to a full boil. Let it boil for 7
minutes.
3. Turn the heat off and let the syrup cool for 15 minutes.
4. Add the maple flavoring and stir.
5. When completely cool, transfer the syrup to a covered plastic or glass conta
iner. Makes 1 quart.
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NOTES : TIDBITS For syrup with a butter flavor, just add 3 tablespoons of butter
the mixture before heating. For a lighter syrup, use a sugar substitute instead
of the granulated sugar. The absence of natural maple syrup in this recipe is n
ot unusual. In fact, there is no real maple syrup in any Aunt Jemima syrups.

Aunt Pajama's Pancake Mix
Recipe By :
Categories : *Copycat Mixes
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2 cups self-rising flour
2 cups Bisquick
1/2 cup sugar
1/2 cup non-dairy creamer powder
-----to use the mix-----
1 egg
8 ounces 7-up
1 3/4 cups prepared pancake mix
In an 8-cup container, stir together flour, Bisquick, sugar and creamer. Cover t
ightly. Refrigerate mix to use within 3 months. Makes 7 cups of mix.
TO USE-Into blender, put egg, 7-up and prepared pancake mix. Blend at high spee
d until smooth, 1 minute. Allow 1/3 c batter for each 6" pancakes.
Makes 8 pancakes.
Source: Gloria Pitzer's Secret Recipe Newsletter.
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Bake And Baste Chicken (Boston Chicken)
Recipe By :
Categories : Poultry *Copycat
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1/4 cup canola oil
1 tablespoon honey
1 tablespoon lime juice
4 chicken breast halves -- washed and patted
-- dry
Preheat oven to 400 degrees. In a small bowl, combine canola oil, honey, lime j
uice and paprika. Place chicken, skin side up, in a 7x11 inch baking dish. Appl
y mixture to chicken pieces in a single layer. Bake in over for 35-40 minutes, b
asting every 8-10 minutes or until well browned and juices run clear when you
cut into the thickest part of chicken. Remove from oven. Cover with foil for 15
minutes. This softens chicken and keeps it hot until served. Serves 4.
CREAMED SPINACH (like at Boston Chicken) 10 3/4 can cream of celery soup 1 tbs.
flour 1/4 cup butter or margarine or canola oil 1/2 tsp. garlic salt or to tas
te Salt to taste Pepper to taste 20 oz. frozen chopped spinach, cooked accordin
g to package directions, well drained OR 2 pounds fresh spinach, cleaned, stem
s removed, chopped, cooked and drained 1 tbs. dry onion, chopped, or 1 small on
ion, peeled, ends removed, diced In a large saucepan over medium heat, whisk to
gether celery soup, flour, butter or margarine or canola oil, garlic salt, salt
and pepper until smooth and piping hot. Add cooked and drained spinach, dry ch
opped onion or diced onion.
Serves 4-6 as a side dish.
From Gloria Pitzer, The Detroit Free Press, March 10, 1993
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Bake-It-All-Mix
Recipe By :
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2 cups vegetable shortening
9 cups all-purpose flour -- sifted
1 tablespoon salt
1/4 cup double acting baking powder*
This Mix collection is from a company called Jewel. I don't think that their pro
duct is available any longer, so I have substituted just the word shortening for
the Jewel shortening. I have had excellent results using either Crisco or (late
ly) Mazola shortening in these recipes. Unfortunately, I think the Jewel shorten
ing has gone to the shortening heaven with Spry and several others whose name el
udes me now.
Thank goodness the recipes have survived! *4 Tablespoons Combine sifted flou
r, salt and baking powder. Stir well. Sift into a large bowl or pan. Add shorten
ing. Use a pastry blender to distribute shortening throughout dry ingredients un
til the mixture resembles coarse cornmeal and small peas.
The Bake-It-All Mix is now ready to use or store in a canister on your cupboard
shelf. A cool area is desirable.
Yield: About 12 cups
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Barbecue Sauce Inspired By Kenny Rogers
Recipe By :
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1 cup water
1/3 cup white vinegar
3 tablespoons cornstarch
6 tablespoons sugar
1/2 cup ketchup
1 tablespoon soy sauce
2 teaspoons onion powder
1 1/2 teaspoons paprika
1/2 teaspoon pepper
2 tablespoons Durkee's bottled red hot sauce
As listed put all ingredients in blender and blend with on/off speed on high unt
il very smooth.
Cook on stove over medium high until thickened.
Remove from heat and cool until luke warm.
Refrigerate in covered container to use within a few weeks or freeze to use with
in a few months. (If desired you can add a few drops of red food coloring to hav
e the coloring of Kenny's sauce.
Source: Gloria Pitzer's Fall 95 Newsletter
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Bbq Sauce Like Kenny Rogers
Recipe By :
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1 cup applesauce
1/2 cup Heinz ketchup
1 1/4 cups light brown sugar -- packed
salt and pepper
1/2 teaspoon cinnamon
In heavy saucepan bring mixture to boil. Stir constantly about 4 to 5 minutes. T
urn heat to low and continue to stir (about 3 to 5 minutes) making sure sugar is
completely dissolved.
Allow to cook without stirring for 15 minutes on lowest possible heat, uncovered
. Transfer to top of double boiler over simmering water if to be used as a basti
ng sauce for ribs or chicken during baking; or cool sauce and refrigerate covere
d to use in 30 days.
Sauce freezes well.
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Bean Soup Mix
Recipe By :
Categories : Mix Soups
*Copycat
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1 pound black beans
1 pound red beans
1 pound navy beans
1 pound pinto beans
1 pound great northern beans
1 pound split peas
1 pound lentils
1 pound black-eyed peas
Mix together in a large bowl.
Fill pint jars with the bean mixture and attach the following instructions:
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Beef Gravy W/Homemade Beef Gravy Mix
Categories : Sauces Mixes
*Copycat
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1 cup cold water
1/2 cup beef gravy mix
Pour water into a small saucepan. Use a whisk to stir beef gravy mix into water.
Stir constantly over medium heat until gravy is smooth and slightly thickened. T
his will take about 2-3 minutes.
Makes about 1 cup.
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Ben & Jerry's Fresh Georgia Peach Ice Cream
Recipe By :
Categories : Desserts *Copycat
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2 cups ripe peaches -- finely chopped
1 1/4 cups sugar
1/2 juice of lemon
2 large eggs
2 cups heavy or whipping cream
1 cup milk
The best way to capture the elusive flavor of summertime. Ben and Jerry prefer s
mall peaches because they have more flavor and less water than the larger ones.
Combine the peaches, 1/2 cup of the sugar, and the lemon juice in a bowl. Cover
and refrigerate for 2 hours, stirring the mixture every 30 minutes. Remove the p
eaches from the refrigerator and drain the juice into another bowl.
Return the peaches to the refrigerator. Whisk the eggs in a mixing bowl until li
ght and fluffy, 1-2 minutes. Whisk in the remaining 3/4 cup sugar, a little at a
time, then continue whisking until completely blended, about 1 minute more. Pou
r in the cream and milk and whisk to blend.
Add the peach juice and blend. Transfer the mixture to an ice cream maker and fr
eeze following manufacturer's instructions. After the ice cream stiffens (about
2 minutes before if is done) add the peaches, then continue freezing until the i
ce cream is ready. Makes 1 generous quart.
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Ben & Jerry's Heath Bar Crunch Ice Cream
Recipe By :
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5 heath candy bars
3 eggs
3 cups whipping cream
1 1/2 cups half and half
3 teaspoons vanilla extract
1. Freeze the candy bars.
2. Beat the eggs by hand until fluffy.
3. Slowly beat in the sugar.
4. Add the cream, half and half, and vanilla and mix well.
5. Pour the mixture into an ice cream maker and freeze.
6. While the ice cream is freezing, place the frozen candy bars in a plastic ba
g and break them into small pieces with a knife handle.
7. When the ice cream is done, remove it from the ice cream maker and add the c
andy pieces. Mix well with a large spoon and store in the freezer. Makes 1 quart
.
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NOTES : The real secret to Ben & Jerry's ice cream is its consistency. It is a t
hick and creamy ice cream developed with special equipment that keeps a great de
al of air out of the mixture. The less air in the ice cream, the thicker the con
sistency. Therefore, you may find the above recipes fills your ice cream maker a
little more than other ice cream recipes. It's also important to get the right
consistency of Heath bar chunks. Most of the candy bar should be crushed into cr
umbs, but stop breaking the candy when there are still several 1- and 1/2-inch c
hunks remaining. Try substituting other ingredients for the Heath bar chunks, ju
st as Ben and Jerry have. Try Reese's Peanut Butter Cups, Oreo cookies, Kit Kat
bars, Rollo cups, M&Ms, and chunks of raw cookie dough.

Benihana Ginger Sauce
Recipe By :
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1/4 cup onion -- chop
1 small ginger root -- or
1/8 teaspoon ground ginger
1/2 cup soy sauce
1/4 cup rice wine vinegar
Combine all ingredients in blender container and process until smooth.
Serving: 2-1/3 tbs each
Serving suggestions: Dip shrimp in Benihana Ginger Sauce.
Source: Benihana Restaurants
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Benihana Hibachi Steak
Recipe By :
Categories : *Copycat Beef
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20 ounces sirloin steaks; bone -- 5oz ea
4 teaspoons soybean oil
8 large mushroom -- sliced thick
4 dashes salt
4 dashes pepper
Broil steak until rare (do not broil too much). Heat nonstick skillet (if using
electric skillet, set at 350F) and add oil to heated skillet.
Place steak cubes in skillet with mushrooms and cook until done to taste. Season
with salt and pepper if desired and serve hot.
Serving suggestions: Dip steak in Benihana Magic Mustard Sauce.
Source: Benihana Restaurants
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Benihana Magic Mustard Sauce
Recipe By :
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3 tablespoons powdered mustard
2 tablespoons hot water
1/2 cup soy sauce or tamari sauce
2 tablespoons sesame seeds -- toasted
1 garlic clove
In a small bowl, blend mustard and water into a paste.
Pour paste into blender container; add remaining ingredients and process about 1
minute or until smooth.
Makes 6 servings.
Serving suggestion for Sauces: Use as a dipping sauce for chicken or steak, or a
s a dressing for bean or alfalfa sprout salad.
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Benihana Salad Dressing
Recipe By :
Categories : *Copycat Salads And Dressings
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1/4 cup peanut oil
2 tablespoons rice wine vinegar
2 tablespoons water
1 tablespoon ginger root -- chop
1 tablespoon celery -- chop
1 1/2 teaspoons tomato paste
1 1/2 teaspoons sugar
1 teaspoon lemon juice
1 dash salt & pepper
Combine all ingredients in blender or food processor; process until almost smoo
th.
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Bennigan's Hot Bacon Dressing
Recipe By :
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2 ounces bacon grease
1/4 pound red onion -- dice fine
2 cups water
1/2 cup honey
1/2 cup red wine vinegar
2 tablespoons Dijon mustard
1 1/2 tablespoons cornstarch
1 tablespoon Tabasco
Place the bacon grease in a saucepan over medium-high heat. Add the onions and s
auté until the onions start to blacken. While the onions are caramelizing, in a
mixing bowl place the water, honey and red wine vinegar. Using a wire whisk, mix
the ingredients well. Add the cornstarch and whisk well. After the onions have
caramelized, add the Dijon mustard to the onions and stir together with a rubber
spatula.
Add the water, vinegar, pepper (sic.) honey and cornstarch to the mustard and on
ions and mix. Continue stirring until mix thickens and comes to a boil. Remove f
rom heat and store in refrigerator until needed. Note: To reheat use a double bo
iler. I put the Tabasco on the ingredient list if you like it.
In different parts of the country Bennigan's omits this ingredient.
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Bennigan's Onion Soup
Recipe By :
Categories : Soups *Copycat
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1/2 pound firm white onions -- sliced
1/4 cup butter
2 tablespoons corn oil
3 tablespoons flour
1 quart chicken broth
1 quart beef broth
8 slices French bread
Swiss cheese -- shredded
parmesan -- grated
Sauté onions in butter and oil until onions are transparent, but not well browne
d. When tender, turn heat to lowest point and sprinkle with flour, stirring vigo
rously.
Pour into Dutch oven and stir in broths. Heat thoroughly and divide among 8 oven
-proof bowls. Float a slice of bread atop each serving.
Mix equal parts of cheese to smooth paste and spread over bread. Place all bowl
s on oven rack 4" from broiler heat and broil until cheese melts. Serve at once
. Leftover soup freezes well up to 6 months.
Source: Gloria Pitzer
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Bennigan's Potato Soup
Recipe By :
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1 3/4 ounces ham base -- (2-#40 scoop)
2 quarts chicken stock
8 ounces yellow onion -- dice
3 ounces margarine
2 pounds potatoes -- bite size
1 1/2 teaspoons black pepper
2 cups milk
3 ounces flour
3 ounces margarine
Combine chicken stock in sauce pan with ham base. Stir until lumps are gone. In
separate stock pot: melt first margarine measurement; add onion and sauté until
transparent. Add potato bite size pieces and pepper. Add chicken stock mix and s
tir until well mixed. Bring mixture to a boil.
In small pan, melt second margarine measure and add flour to create a roux. It s
hould be light brown in color. When stock comes to a boil, add roux with a wire
whisk.
This will cause the soup to start thickening. Return to a boil. Slowly add the
milk. If the soup is too thin, make additional roux and add it to the soup. If
you need to do this, be sure to cook the roux until a tan color. This will get
rid of the raw flour taste. If the soup is too thick, thin it out with more mil
k.
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Big "Match" Special Sauce
Recipe By : Gloria Pitzer's Better Crockery Cookbook
Categories : *Copycat Sauces
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1 cup miracle whip salad dressing
1/3 cup creamy French dressing
1/4 cup sweet pickle relish
1 tablespoon sugar
1/4 teaspoon pepper
1 teaspoon dry minced onion
Stir all ingredients together with spoon, as listed. Makes 2 cups sauce. Keeps f
or one week if refrigerated and well covered. Do Not Freeze. MC formatting and p
osting by bobbi744@sojourn.com
- - - - - - - - - - - - - - - - - -
NOTES : To make a Big Mac, also use 2 all beef patties, lettuce, cheese, onions
and pickles on a sesame seed bun.

Big Boy's Blue Cheese Dressing
Recipe By :
-------- ------------ --------------------------------
1/2 cup sour cream
1/2 cup milk
1 cup Kraft mayo
4 ounces blue cheese -- crumble
Use electric mixer to combine all ingredients until smooth.
Tightly cover and refrigerate. Use within 10 days.
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Big Boy's Chicken Gravy
Recipe By :
Poultry
-------- ------------ --------------------------------
28 ounces chicken broth
2/3 cup Bisquick
In blender, combine broth, onion powder, bouillon powder and Bisquick. Blend at
high speed, about 1/2 minute or until smooth.
Pour into saucepan and stir constantly over medium high heat, about 4 or 5 minu
tes until if comes to a boil, is smooth and thickened a bit.
Serve at once. Can freeze up to 4 months.
Source: Gloria Pitzer's Make Alike Recipes
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Big Boy's Tomato And Spice Dressing
Recipe By :
-------- ------------ --------------------------------
1/2 cup miracle whip salad dressing
2 tablespoons ketchup
1 tablespoon Heinz 57 sauce
1 tablespoon light Karo corn syrup
Combine salad dressing, ketchup, Heinz 57 and corn syrup.
Stir it with rubber bowl scraper until thoroughly blended. Keep refrigerated up
to 30 days.
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Big Bucket In The Sky Chicken
Recipe By :
Categories : *Copycat Main Dish
Poultry
-------- ------------ --------------------------------
1 chicken cutup
1 teaspoon salt
2 envelopes tomato cup of soup
or
2 envelopes cream of soup
and
1 tablespoon paprika
2 packages good seasons Italian
dressing mix -- (dry packets)
1/4 pound butter
place all ingredients in a bowl and stir then add some of the mix to a plastic b
ag add chicken and shake. then put butter in a pan and place chicken on top bake
350F for 40 minutes.
This was on Phil's show recipe from Gloria the copycat lady.
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Big Mac Sauce
Recipe By :
-------- ------------ --------------------------------
1 cup miracle whip
1/3 cup pickle relish
1/3 cup Kraft French dressing -- (orange not red
-- kind
1 tablespoon sugar
1/4 teaspoon black pepper
Mix together.
- - - - - - - - - - - - - - - - - -
Big Mouth Sandwich
Recipe By : Jo Anne Merrill
-------- ------------ --------------------------------
1/2 pound lean ground beef
1 teaspoon chili powder
1/2 teaspoon salt -- or seasoned salt
2 California avocados -- sliced
1 French bread loaf -- or long loaf
garlic salt -- to taste
8 ounces refried beans -- 1 can
shredded lettuce
1 tomato -- sliced
2 green onions -- sliced
1/2 cup cheddar cheese -- shredded
taco sauce -- optional
1. Brown ground beef very thoroughly; drain well. Stir in salt and chili powder;
keep hot.
2. Halve, peel and slice avocados into flat slices.
3. Split French bread in half lengthwise. Lightly toast cut sides under broiler.
4. Place half the avocado slices on bottom half of bread. Sprinkle with garlic s
alt if using.
5. Heat refried beans. Spread an even layer of beans over avocado, then spoon on
browned meat.
6. Cover meat with shredded cheese, then with shredded lettuce. Sprinkle lettuce
with taco sauce if using.
7. Cover with a layer of sliced tomato then sprinkle on the chopped onions. Plac
e remaining avocado slices on tomatoes and sprinkle with garlic salt.
8. Cover with top half of bread; cut into serving sized sandwiches.
Serving Ideas : Serve with warm tortilla chips and iced tea or beer.
- - - - - - - - - - - - - - - - - -
NOTES : This sandwich speaks for itself as to how it got its name.

Big-Mac Sauce
Recipe By :
-------- ------------ --------------------------------
1 cup miracle whip
1/3 cup pickle relish
1/3 cup Kraft French dressing
1 tablespoon sugar
1 teaspoon dry minced onions
Mix ingredients well. Allow flavors to blend for at least 1 hour.
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Bis-Quick-As-A-Wink
Recipe By :
-------- ------------ --------------------------------
8 cups flour
1 1/4 cups nonfat dry milk powder
1/4 cup baking powder
1 tablespoon salt
2 cups shortening
Combine flour, milk, baking powder, and salt in a very large bowl. Cut in short
ening until it resembles coarse cornmeal. Store in tightly closed covered conta
iner in a cool place.
Makes about 10 cups. Gloria Pitzer, The Recipe Detective
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Biscuit Mix (All Purpose Baking Mix)
Recipe By :
-------- ------------ --------------------------------
4 1/2 cups all-purpose flour
5 teaspoons baking powder
1 teaspoon salt
5 tablespoons solid shortening
3 tablespoons unsalted butter -- cut up
In a large bowl whisk together dry ingredients. With electric mixer on low or
#2 of a 3 speed mixer, cut in fats until uniform in texture and fat particles ar
e no longer visible. Remove from mixer. Divide among 3 air tight containers.
Keep refrigerated for up to one month. Recipe is easily doubled, tripled, etc. B
est biscuit mix you'll ever use, guaranteed. Watch out Betty Crocker!!
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Bisquick Mix
Recipe By :
-------- ------------ --------------------------------
9 cups flour -- sifted
1 cup powdered milk + 2 tb
4 teaspoons salt
1 3/4 cups vegetable shortening
Sift all dry ingredients. Cut shortening into flour until mixture resembles coar
se cornmeal. Store well covered in a cool, dry place. You can use this for waffl
es, pancakes, biscuits and for coating chicken.
No sugar has been added to this recipe so that you can add what you want for the
individual needs of your finished product.
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Black-Eyed Pea's Baked Squash
Recipe By : Fort Worth Star-Telegram
Categories : Vegetables *Copycat
-------- ------------ --------------------------------
5 pounds medium-size yellow squash
2 eggs -- beaten
1 cup bread crumbs plus additional for topping
1 stick butter or margarine
1/4 cup sugar
salt -- to taste
2 tablespoons onion -- chopped
1 dash pepper
Cut tips off squash and cut each squash into 3 or 4 pieces. Drop squash into a l
arge saucepan with enough boiling water to cover. Return to boil, reduce heat an
d cook until tender. Drain in colander and mash.
Combine with beaten eggs, 1 cup bread crumbs, butter, sugar, salt, onion and pep
per. Turn into 3-quart casserole that has been lightly greased or sprayed with n
onstick spray. Cover with light layer of bread crumbs. Bake at 350for 20 to 25 m
inutes or until lightly browned.
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Black-Eyed Pea's Broccoli-Cheese Soup
-------- ------------ --------------------------------
1 1/2 pounds broccoli -- fresh
2 cups water
3/4 teaspoon salt
1/2 cup cornstarch mixed with 1 cup cold water
1 pint half and half
1 pound Velveeta
1/2 teaspoon pepper
Steam broccoli until tender. Place half-and-half and water in top of double boil
er. Add cheese, salt and pepper. Heat until cheese is melted. Add broccoli.
Mix cornstarch and water in small bowl. Stir into cheese mixture in double boile
r and heat over simmering water until soup thickens.
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Blackened Seasoning Mix
Recipe By :
-------- ------------ --------------------------------
2 1/2 teaspoons salt
1 teaspoon garlic powder
1 teaspoon cayenne
1/2 teaspoon thyme
1/2 teaspoon oregano
Mix all and store in a glass jar.
NOTES : Usually blackened seasoning for steak has fennel seed in it which really
gives the meat a great taste. You can make your own which is a lot less expensi
ve or you can buy Paul Prudhomme's Blackened Steak Magic seasoning. We have it a
t the local market in the seasoning section.
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Bloomin' Onion
Recipe By :
Categories : Vegetables Appetizers
Sandwiches *Copycat
-------- ------------ --------------------------------
1 sweet onion
1 eggs
1 tablespoon milk
2 tablespoons flour
1 cup cracker crumbs -- crushed
Select a well-rounded onion. Peel outer skin but leave root intact, cutting off
any hanging roots. With ordinary paring knife, core out top third of center.
Angle knife for best results. Divide onion into four sections, by making 2 cuts
crosswise, beginning at the top and cutting toward the root, stopping about 1/2
-inch away. Cut each section twice again. Place onion in bowl of enough boilin
g water to cover it and leave for 5 minutes.
The sections, or "petals," will begin to open. Remove onion from hot water and
immerse in ice water, which will further the opening. Drain well by turning ups
ide down on a paper towel. Put flour into paper bag (season with any seasonings
you'd like--Cajun, cayenne, plain ol' salt and pepper, etc), add onion and shak
e gently to coat with flour. Beat egg and milk; roll floured onion in egg.
Put cracker crumbs in paper bag, add onion, and shake gently to coat. Refrigera
te 1 hour before deep frying to set the coating. Heat oil to 375-380F. If oil
isn't hot enough, it will be greasy an d the batter may not stick. If oil is to
o hot, outside will burn before inside is cooked. Place onion petal-side DOWN i
n HOT oil or use a wire basket. Cook until golden brown, 3-5 minutes. Cooked o
nion can be kept for a time in a warm oven. Serve with sauce made of Russian dr
essing and horseradish.
From "Outback Cafe"
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Bloomin' Sauce And Dip
Recipe By :
Categories : Appetizers Dips
Sandwiches *Copycat
-------- ------------ --------------------------------
8 ounces sour cream
8 ounces picante sauce -- (pace medium
- or hot)
8 ounces cream cheese -- (room
- temperature so it is soft)
garlic -- (to taste)
Lawry's seasoned salt -- (to
- taste)
Mix and put in refrigerator to thicken for a day.
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Blooming Onion--With Dip
Recipe By :
Categories : Appetizers Dips
Sandwiches *Copycat
-------- ------------ --------------------------------
1 sweet onion; Texas -- Vidalia
Walla Walla or Maui
water
1 egg -- beaten
2 tablespoons flour
1 cup cracker crumbs
OR coating mix
oil -- for deep frying
dip-
1/2 cup mayonnaise
1/2 cup sour cream
1/2 cup thousand island dressing
2 tablespoons horseradish -- grated
Select a well-rounded onion. Peel outer skin off. Leave root intact; cut off a
ny hanging roots. Using small, sharp knife, divide onion into four sections by
making 2 cuts crosswise, beginning at the top and cutting toward root, stopping
about 1/2 inch away.
Cut each section twice. Place onion in bowl of enough boiling water to cover it
and leave for 5 minutes. The sections, or "petals" will begin to open. Remove
onion from hot water and immerse into ice water, to help the opening. Drain we
ll by turning upside down on paper towel. Put flour into paper bag, add onion a
nd shake gently to coat with flour.
Roll floured onion in beaten egg to cover. Put cracker crumbs or coating mix in
paper bag, add onion and shake gently to coat. Refrigerate for 1 hour before d
eep frying in oil to golden brown, 3 to 5 minutes. Cooked onion may be kept for
a time in warm oven.
The "Outback Steakhouse" serves this with a delicious hot-hot sauce to dunk' in.
They also add hot spices to the flour and/or coating mix.
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Bob "Oven's " Colonial Dressing
Recipe By : Gloria Pitzer, Better Cookery Cookbook/bobbi744@sojourn.com
-------- ------------ --------------------------------
1 cup water
1/8 cup cornstarch
1/2 cup vinegar -- light or dark
1 cup sugar
1 tablespoon salt
1/4 cup butter or margarine
1/2 teaspoon pepper
1 teaspoon celery salt
1 tablespoon celery seed
Put water and cornstarch into blender on High speed for 1 minute or until smooth
. Transfer to a 2 1/2 qt. saucepan. Cook mixture over Medium High heat, stirring
constantly as you begin to add each of the remaining ingredients, stirring well
after each addition. Cook and continue stirring until it begins to thicken and
become quite smooth. Let it cool completely before pouring into a refrigerator
container. Cap tightly. Keeps for about 6 weeks. Do Not Freeze. Makes 2 1/2 cups
.
Variations: Creamy Italian Colonial: to one recipe (above) add 1 Tbsp. prepared
mustard, 1 Tbsp. light corn syrup, 1 Tbsp. dry oregano leaves, 1/2 tsp. garlic p
owder and 1/2 cup mayonnaise. Stir to combine well. Keep refrigerated. Makes abo
ut 3 cups. Do Not Freeze. Catalina Colonial: To one recipe (above) add: 1 cup ca
tsup and 1/2 cup sweet pickle relish. Makes 3 1/2 cups.
Creamy Onion Dressing: To one recipe (above) stir in: 8 ounce carton onion chip
dip. Makes 3 cups. Do Not Freeze. Slaw Dressing: To one recipe (above) stir in:
1/2 cup sour cream, 1/2 cup mayonnaise. Use within one week of preparing. Makes
3 cups. Do Not Freeze. MC formatting and posting by bobbi744@sojourn.com
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Borden Cracker Jack
Recipe By :
Categories : *Copycat Snacks
-------- ------------ --------------------------------
4 quarts popped popcorn
1 cup Spanish peanuts
4 tablespoons butter
1 cup brown sugar
1/2 cup corn syrup -- light
2 tablespoons molasses
1/4 teaspoon salt
Preheat oven to 250F.
Combine popcorn and peanuts in a metal bowl or on a cookie sheet and place in pr
eheated oven. Combine all remaining ingredients in a saucepan. Stirring over med
ium heat, bring the mixture to a boil. Using a cooking thermometer, bring the mi
xture to the hard-ball stage (260-275 degrees). This will take about 20 to 25 m
inutes.
Remove the popcorn and peanuts from the oven and, working very quickly, pour th
e caramel mixture in a fine stream over them. Then place them back in the oven
for 15 minutes. Mix well every five minutes, so that all of the popcorn is coat
ed. Cool and store in a covered container to preserve freshness.
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Boston Chicken & KFC Rotisserie Style Chicken
Recipe By :
Poultry
-------- ------------ --------------------------------
1/4 cup oil
1 tablespoon honey
season salt
4 chicken breast halves w/skin
Mix all ingredients well in saucepan and warm just to melt honey. Arrange 4 chic
ken breast halves, skin-side-up in a square baking dish or pan, sprayed with Pam
.
Bake uncovered at 400F about 35 to 40 minutes, basting chicken without turning t
hem, 3 or 4 times during baking or until nicely browned.
Immediately upon removing from oven, seal baking dish tightly in foil and let s
tand 15 to 20 minutes before serving.
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Boston Chicken Baked Beans
Recipe By :
Categories : Beans *Copycat
Side Dish
-------- ------------ --------------------------------
14 cups dry chopped onions
1/4 cup hot water 5 -- minutes
1 jar great northern beans -- drain, (24 ounces)
-- rinse and drained
1 can Campbell's pork & beans -- (28 ounces)
1 cup hunt's ketchup
1/2 cup Open Pit Hickory flavored -- Bbq sauce
3 slices boiled ham -- chopped fine
While onions are softening, empty jar of northern beans into a 4-quart baking di
sh or pan. Add pork and beans to northern beans. Stir in onion, ketchup, BBQ sau
ce and ham.
Bake, uncovered at 350F about 30-35 minutes or until piping hot. Stir 2-3 times
during baking. Refrigerate covered, to use in 1 week. Freeze to use in 4 months
.
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Boston Chicken Cranberry Sauce
Recipe By :
-------- ------------ --------------------------------
1 pound can jellied cranberry sauce
1 jar Smucker's simply fruit -- (10 ounces) orange
marmalade
2 cups fresh cranberries -- each
2 pieces horizont. -- (2 to 3)
1/3 cup walnuts -- chop fine
In 2-quart saucepan, over medium-to-low heat, use rubber bowl scraper to stir to
gether jellied sauce, marmalade and ginger until melted, about 6-8 minutes.
Add the sliced cranberries, keeping sauce on low. Stir often. Continue cooking a
nd stirring often until cranberries are no longer white and taste tender to the
bite (not soft, but not too crisp). Stir in walnuts.
When cooled to lukewarm, refrigerate, covered and use with a week to 10 days. Sh
ould freeze well to be used within 4 months.
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Boston Chicken Creamed Spinach
Recipe By :
Side Dish
-------- ------------ --------------------------------
1 can cream celery soup -- (10 ounces)
1 tablespoon flour
4 tablespoons butter -- margarine or canola
salt and pepper
20 ounces frozen chopped spinach -- cook
drain 1 small onion -- diced
In a saucepan, on medium heat, stir together with wire whisk soup, flour, butter
, garlic salt, salt and pepper until smooth and piping hot. Combine with spinach
and onion.
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Boston Chicken Dill Potato Wedges
Recipe By :
Categories : *Copycat Side Dish
Vegetables
-------- ------------ --------------------------------
1 medium whole new potato; unpeeled -- cooked
Pam
garlic salt
dry dill weed
Cut potato into lengthwise wedge and spray the cut sides in Pam. Dust in garlic
salt and a little dry dill weed and keep warm in Pam-sprayed baking dish, placed
inside a slightly larger baking pan (metal, not glass) that contains about an i
nch of water. Keep warm in 300F oven up to an hour.
Use 1 potato per serving. Do not freeze.
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Boston Chicken Marinade/Basting Sauce
Recipe By :
Marinade
-------- ------------ --------------------------------
1/4 cup canola oil
1 tablespoon honey
Mix all ingredients well and apply to skin-side-up chicken in a single layer in
greased baking dish or pan.
Bake at 400F 35-40 minutes.
Baste every 8-10 minutes during the baking time.
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Boston Chicken Saucer Sized Chocolate Chip Cookie
Recipe By :
Categories : Desserts Cookies
*Copycat
-------- ------------ --------------------------------
4 ounces Nestlé's milk chocolate bars
4 ounces baker's German sweet choc
4 ounces dove milk chocolate
cookie dough -- (your recipe)
Melt 3 chocolates, stirring until smooth. Pour into greased 9" metal pie pan and
refrigerate until hard. Hammer into pea-sized bits. Store refrigerated until re
ady to use. Use 1/3 cup cookie dough, flattening to a 3-1/2 to 4" round. Bake at
375F for 16 to 18 minutes or until golden brown but not over-baked or cookies w
ill be hard as rocks when cooled. The cookies will look almost "raw" at the end
of 16 minutes if you make them big enough and will continue to bake in their own
heat as they cool on the sheets a few minutes.
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Boston Chicken Squash
Recipe By :
Side Dish
-------- ------------ --------------------------------
2 butternut squash -- halve
remove seeds
margarine or butter
salt
1/2 cup brown sugar -- packed
1/2 cup honey
1 teaspoon pumpkin pie spices
4 tablespoons butter or margarine -- melted
Place squash cut-side down on Pam-sprayed shallow baking pan. Bake uncovered abo
ut 45 minutes or until fork tender.
Wipe cut surface with a little butter and sprinkle with salt. Return to bake cut
-side up about 10 minutes longer or until browned and soft. Scrape out the meat
into a mixing bowl. Add sugar, honey, ginger, pumpkin pie spice and butter.
Beat with electric mixer at med speed until smooth. Return to oven, covered in f
oil, just to keep warm until time to serve, 325F for 30 minutes. Refrigerate lef
tovers for about a week or freeze up to 4 months.
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Boston Chicken Stuffing
Recipe By :
Categories : *Copycat Side Dish
-------- ------------ --------------------------------
1 can sliced carrots -- (10 ounces)
undrained
1 can slices mushrooms -- (4 ounces) undrained
1 can chicken broth -- (14 ounces)
2 ribs celery -- cut 4-5 pieces
1 tablespoon rubbed sage
12 teaspoons poultry seasoning
3 tablespoons melted butter or
-- margarine
3 English muffins -- cut into
1 cubes with crumbs
1 bag unseasoned croutons -- (8 ounces)
1 tablespoon dry parsley -- minced
2 tablespoons dry minced onion
When you open the can of carrots, run the blade of a paring knife through them r
ight in the can so that you've reduced them to tiny bits without mashing them. E
mpty it then into a Dutch oven. Add the mushrooms; set aside. Empty the cam of b
roth into the blender and add the celery along with the sage, poultry seasoning,
bouillon powder and margarine. Blend a few seconds on high speed, only until ce
lery is finely minced.
Meanwhile, add the English muffin cubes, (crumbs too), croutons, parsley and oni
on to the Dutch oven. Pour blender mixture over and stir to combine with rubber
bowl scraper until completely moist. Cover with a lid and bake at 350F about 45
minutes to an hour or until piping hot. Refrigerate leftovers to use within a we
ek. Freeze to use within 4 months.
Source: Ask Your Neighbor.
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Boston Chicken's Cucumber Salad
Recipe By :
-------- ------------ --------------------------------
2 medium cucumbers w/skin; half -- seed, 1/2" slices
1/4 red Spanish onion -- 1/2" dice
1 large ripe tomato -- dice
8 ounces Paul Newman's olive oil and -- vinegar dressing
1 teaspoon dry dill weed
1/2 teaspoon dry parsley -- mince
1/4 cup olive oil
Combine cucumbers with the rest of the ingredients in non-metal refrigerator con
tainer, tightly covered.
Marinate for 24 hours in fridge before serving. Do not freeze.
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Boston Chicken's Macaroni And Cheese
Recipe By :
Categories : Pasta *Copycat
Dairy
-------- ------------ --------------------------------
3 cups dry spiral-shaped pasta -- cook al dente,
-- drain
2/3 cup milk -- (2% or regular)
1 pound Velveeta cheese -- light or
cubed small
1/4 teaspoon dry mustard powder
1/2 teaspoon ground turmeric
salt and pepper to taste
Place into top of double boiler over gently simmering water milk, cheese, mustar
d powder, turmeric, salt and pepper in that order. Stir with whisk occasionally
until melted and smooth. Stir pasta into hot cheese mixture and keep hot until s
erving time over hot water, up to an hour.
(If it begins to thicken up too much, dilute with a little milk). Never put into
oven or over direct heat as it will scorch and change the texture to a sticky m
ess. 6-8 side servings or 4 main-dish servings. Source Gloria Pitzer.
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Bran Muffins (McDonald's)
Recipe By :
Categories : *Copycat Breads
-------- ------------ --------------------------------
3 cups buttermilk
3 eggs
1/3 cup oil
1 1/2 teaspoons baking soda
1 1/2 teaspoons baking powder
1 teaspoon salt
1 teaspoon vanilla
1 cup sugar
3 cups bran flakes -- slightly crush
Put first ingredients through blender on high speed 20 seconds. Pour into bowl a
nd beat in remaining ingredients at low speed of mixer until completely mixed.
Cover and refrigerate 24 hours. Fill greased muffin well almost full and bake 40
0F 20 to 25 minutes or until cracked on top and a toothpick inserted in center
comes out clean. 1 tbs plumped raisins can be added to each well of batter befor
e baking.
Source: Gloria Pitzer's Secret Recipes Newsletter.
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Broccoli Cheese Soup (McDonald's)
Recipe By :
Dairy
-------- ------------ --------------------------------
2 cups water
1/2 cup flour
12 cups dry milk powder
3 tablespoons chicken bouillon powder
black pepper
5 ounces frozen chopped broccoli -- cook
1 tablespoon sour cream
1 tablespoon butter
1 slice Kraft singles cheddar -- cut
bits -- ¥
Into blender put first 6 ingredients. Blend on high until smooth. Pick out larg
er pieces of broccoli and put in blender. blend those until tiny bits. Put aside
3/4 c cooking water from broccoli and discard rest of water.
Pour blender mixture into top of double boiler over simmering water, stirring un
til smooth and thickened. Stir in cooking water and broccoli, diced fine. Add re
maining ingredients.
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Brown And Haley Almond Roca
Recipe By :
Categories : Candies *Copycat
-------- ------------ --------------------------------
1 cup -- ¥
2 sticks butter
3 tablespoons water
1 teaspoon light corn syrup
1 cup toasted almonds -- chop fine
1 cup milk chocolate chips
Melt the butter in a saucepan and add the sugar, water and corn syrup. Cook the
mixture over medium heat, stirring. When the sugar dissolves and the mixture beg
ins to boil, raise the heat and bring the mixture to 290 on a cooking thermomet
er. It will be light brown in color and syrup will separate into threads that ar
e not brittle when dribbled into cold water. Quickly stir in 1/2 cup chopped alm
onds.
Immediately pour the mixture onto an ungreased baking sheet. Wait 2-3 minutes f
or the candy surface to firm,, then sprinkle on the chocolate chips. IN a few mi
nutes, when the chips have softened, spread the chocolate evenly over the surfac
e. Sprinkle the remaining almonds over the melted chocolate.
When the chocolate hardens, crack the candy into pieces, store covered.
NOTE: Heath bar or Hershey's. These two candy bars are very similar, and both a
re composed of ingredients similar to those in Almond Roca. One obvious differe
nce is that there are no almonds on top of these bars. To make these candy bars
, simply follow the directions for Almond Roca but omit the nuts.
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Burger King Whopper
Recipe By :
Beef
-------- ------------ --------------------------------
1 sesame-seed hamburger bun
1/4 pound ground beef
1 dash salt
3 dill pickle slices
1 teaspoon catsup
3 onion rings
2 tomato slices
1/4 cup lettuce -- chopped
1 tablespoon mayonnaise
1. Preheat a barbecue grill on high.
2. Toast both halves of the bun, face down, in a hot skillet. Set aside.
3. Form the beef into a thin patty slightly larger than the bun.
4. Lightly salt the hamburger patty and cook on the barbecue grill for 2 to 3 m
inutes per side.
5. Build the burger in the following stacking order from the bottom up: bottom b
un hamburger patty pickles catsup onion rings tomatoes lettuce mayonnaise top bu
n Makes 1 hamburger.
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Buttery Scones Mix
Recipe By :
Categories : Breads Mix
*Copycat
-------- ------------ --------------------------------
9 cups unbleached all purpose flour
3/4 cup buttermilk or skim milk powder
2 1/4 cups sugar
3 tablespoons baking powder
3 cups very cold -- unsalted butter,
cut into chunks
In a large bowl, place flour, buttermilk or skim milk powder, sugar, salt, bakin
g powder, and baking soda. Using a large whisk, stir dry ingredients together ve
ry well. By hand, or using a pastry blender, cut butter into ingredients to form
a grainy, uneven mixture - it doesn't have to be perfect - some large chunks ar
e fine. You can also do this using a food processor. Process about one-third of
the mix at a time, pulsing the processor to cut the fat into the flour. Freeze i
n containers or bags, using about four cups of mix per bag.
To Make Scones
3 cups scones mix 1 egg 1/3 - 1/2 cup water OR orange juice, lemonade, ginger al
e or seltzer 1 tsp. vanilla Garnish: 1 beaten egg white Coarse or regular sugar
Preheat oven to 425 degrees. Line a baking sheet with parchment paper. Place mix
in a bowl and make a well in center. Stir egg, water (or substitute liquid) and
vanilla and gently stir with a fork to make a soft mass. Turn out onto a lightl
y floured work surface and knead about 15 seconds, just to make the mass cohesiv
e. Pat into an eight inch round and cut into wedges. Brush with egg white and sp
rinkle with sugar. Bake on upper third of oven, reducing heat after 10 minutes t
o 400and bake until nicely golden about 15 - 18 minutes. Additions: Can add 1/2
cup raisins, currants, dried cherries or cranberries, nuts, chocolate chips or g
rated apple or can add one tsp. citrus zest, cinnamon.
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Cafe Cappuccino Mix
Recipe By :
Mixes
-------- ------------ --------------------------------
1/2 cup instant coffee
3/4 cup sugar
1 cup nonfat dry milk
1/2 teaspoon dried orange peel -- (1 bottle)
Mash orange peel with a mortar and pestle.
Stir ingredients together. Process in a blender until powdered.
Use 2 Tablespoons for each cup of hot water.
Makes about 2 1/4 cups of mix.
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Cafe Vienna Mix
Recipe By :
Mixes
-------- ------------ --------------------------------
2/3 cup sugar
2/3 cup nonfat dry milk
Use 2 teaspoons to one cup of hot water.
Makes about 1 1/2 cups mix.
- - - - - - - - - - - - - - - - - -

Cajun Seasoning Mix
Recipe By : Paul Prudhomme's Seasoned America
-------- ------------ --------------------------------
1 tablespoon paprika -- sweet
1 teaspoon ground red pepper -- (cayenne)
1/2 teaspoon dried thyme leaves
1/2 teaspoon dried oregano leaves
Mix all ingredients well. This seasoning is fantastic when used on not only fish
, but chicken and steak as well.
Dip the meats in melted butter and then into this mix before cooking.
- - - - - - - - - - - - - - - - - -

Campbell's Soup Casserole Sauce Mix
Recipe By :
Soups
-------- ------------ --------------------------------
2 cups non-fat dry milk
3/4 cup cornstarch
1/4 cup instant chicken bouillon
2 tablespoons dried onion flakes
1 teaspoon crushed dried thyme
1 teaspoon crushed dried basil
1/2 teaspoon pepper
Combine all ingredients and store in airtight container. To substitute for one c
an condensed soup: Mix 1/3 cup of dry mix with 1 1/4 cup water in saucepan.
Cook and stir until thickened. Add cheese, mushroom bits or celery to duplicate
the canned soup in the recipe.
Source: Maxine Von Risen, Stamford (Nebr.) Centennial Cookbook
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Carl's Jr. Chicken Club
Recipe By :
Categories : Sandwiches *Copycat
Main Dish Poultry
-------- ------------ --------------------------------
2 whole chicken breasts -- boned and halved
1 cup teriyaki marinade -- (Lawry's is best)
4 whole-wheat hamburger buns
8 slices bacon
1/4 cup mayonnaise
1 cup alfalfa sprouts -- loosely packed
4 lettuce leaves
4 large tomato slices
4 slices Kraft Swiss cheese singles
1. Marinate the chicken in the teriyaki marinade in a shallow bowl for 30 minut
es.
2. Preheat a clean barbecue to medium grilling heat.
3. Brown the faces of each bun in a frying pan on the stove. Keep the pan hot.
4. Cook the bacon in the pan until crisp, then set aside.
5. Grill the chicken breasts 5 to 8 minutes per side, or until cooked through.
6. Spread about 1/2 tablespoon of mayonnaise on the face of each bun, top and b
ottom.
7. Divide the sprouts into 4 portions and mound on each bottom bun.
8. On the sprouts, stack a lettuce leaf, then a slice of tomato.
9. Place one chicken breast half on each of the sandwiches, atop the tomato.
10. Next, stack a slice of Swiss cheese on the chicken, and then the 2 pieces of
bacon, crossed over each other.
11. Top off the sandwich with the top bun.
12. Microwave for 15 seconds on high. Makes 4 sandwiches.
- - - - - - - - - - - - - - - - - -

Carl's Jr. Famous Star
Recipe By :
Beef Sandwiches
-------- ------------ --------------------------------
2 onion rings
1/2 teaspoon sweet pickle relish
1 1/2 teaspoons catsup
1 dash salt
2 teaspoons mayonnaise
1/4 cup lettuce -- coarsely chopped
2 tomato slices
1. Preheat a clean barbecue grill on high.
2. Toast both halves of the bun, face down, in a skillet over medium heat. Set
aside.
3. Cut each of the 2 onion rings into quarters.
4. Mix the catsup and relish together. This is your "secret sauce".
5. Form the ground beef into a thin patty slightly larger than the bun.
6. Grill the meat for 2 or 3 minutes per side. Salt lightly.
un half of the mayonnaise pickles lettuce tomato slices onion beef patty remaind
er of mayonnaise special sauce (catsup and relish) top bun.
Makes 1 hamburger.
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Carl's Jr. Santa Fe Chicken
Recipe By :
Main Dish Poultry
-------- ------------ --------------------------------
2 whole chicken breasts halves-- skinless,
boneless
1 cup teriyaki marinade -- (Lawry's is best)
1/4 cup mayonnaise
1 pinch salt
4 whole-wheat hamburger buns
4 lettuce leaves
1 can mild green chili peppers -- (4-ounce), well
-- drained
4 slices American cheese
1. Marinate the chicken in the teriyaki marinade in a shallow bowl for 30 minut
es.
3. Prepare the sauce in a small bowl by mixing the mayonnaise with the paprika,
cayenne pepper, curry powder, and salt.
4. Grill the chicken for 5 to 8 minutes per side, or until done.
5. Brown the faces of each bun in a hot frying pan.
6. Spread a tablespoon of sauce on the faces of each bun, top and bottom.
7. On each bottom bun place a lettuce leaf, then a green chili pepper. You wan
t the pepper to spread over most of the lettuce. To do this, slice the pepper d
own the middle and spread it open so that it covers more territory. When sliced
open like this, some peppers are big enough for 2 sandwiches. Some are much sm
aller and enough for only one sandwich.
8. Place one chicken breast half on each of the sandwiches, on top of the chil
i pepper.
9. Place a slice of American cheese on the chicken.
10. Top it all off with the top bun. Makes 4 sandwiches.
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Carl's Jr. Western Bacon Cheeseburger
Recipe By :
Main Dish Beef
-------- ------------ --------------------------------
2 onion rings -- frozen
2 slices bacon
salt to taste
1 slice American cheese
2 tablespoons Bull's Eye Hickory Smoke Barbecue Sauce
(you must use this brand and variety to
make it taste just like Carl's -- other
brands will produce different -- but still
tasty results)
2. Bake the onion rings in the oven according to the directions on the package.
3. Form the ground beef into a flat burger the same diameter as the bun. It's b
est to pre-make your burger and store it in the freezer, then cook it frozen.
4. Grill the faces of the top and bottom bun in a frying pan on the stove over
medium heat. Keep the pan hot.
5. Cook the bacon slices in the pan. 6. Grill the burger for 3 to 4 minutes per
side, or until done. Salt each side.
7. Spread 1 tablespoon of the barbecue sauce on the faces of each bun, top and
bottom.
8. Place both onion rings on the sauce on the bottom bun. Next stack the burger
, then the cheese and the 2 bacon slices, crossed over each other.
9. Top off the sandwich with the top bun. Makes 1 sandwich.
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Casa Ole Green Sauce
Recipe By :
Categories : To Try *Copycat
-------- ------------ --------------------------------
4 avocados
1 container sour cream -- (16 oz.)
1 can rotel tomatoes
1 tablespoon garlic powder
1 can green chili peppers -- (4 oz.)
2 teaspoons salt
3 ounces cream cheese
Preparation Instructions: Mix and blend all ingredients until smooth.
Notes: This was sent in by a fellow sleuth, Chris Ellis, created this recipe to
emulate that famous green sauce.
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Casserole Sauce Mix
Recipe By :
-------- ------------ --------------------------------
2 cups non-fat dry milk
3/4 cup cornstarch
1/4 cup instant chicken bouillon
1 teaspoon crushed dried thyme
1 teaspoon crushed dried basil
1/2 teaspoon pepper
Combine all ingredients and store in airtight container. To substitute for one c
an condensed soup: Mix 1/3 cup of dry mix with 1 1/4 cup water in saucepan. Coo
k and stir until thickened. Add cheese, mushroom bits or celery to duplicate th
e canned soup in the recipe.
Source: Maxine Von Risen, Stamford (Nebr.) Centennial Cookbook
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Charthouse Bleu Cheese Dressing
Recipe By :
-------- ------------ --------------------------------
3/4 cup sour cream
1/2 teaspoon dry mustard
1/2 teaspoon salt -- (scant)
1/3 teaspoon garlic powder -- (scant)
1 teaspoon Worcestershire sauce
1 1/3 cups mayonnaise
4 ounces Danish bleu cheese: crumble
In a mixer bowl, blend sour cream, mustard, pepper, salt, garlic powder and Worc
estershire for 2 min at low speed. Add mayonnaise. Blend 1/2 minutes at low spee
d and 2 min at medium speed. By hand, crumble cheese into mixture. Blend at low
speed no more than 4 min. Refrigerate 24 hours before use. Yield: 2 1/2 cups. Fr
om the Chart House, St. Augustine, in "Famous Florida Restaurants & Recipes."
- - - - - - - - - - - - - - - - - -

Chi Chi's Mild Salsa
Recipe By :
Categories : Tex-Mex Sauces
*Copycat
-------- ------------ --------------------------------
1 can sliced-style stewed -- (14 ounces)
-- tomatoes
2 large green onions -- snipped quite
w/scissors
1 large ripe tomato; core -- dice
1/2 teaspoon salt
1 dash Tabasco or to taste
Cut up stewed tomatoes and combine in saucepan with onions, fresh tomato, salt a
nd pepper.
Bring just to a boil. Boil hard 1 minute and remove at once from heat.
Put half of mixture through blender just to mince fine but not to puree. Return
to remaining half of mixture.
Cool and refrigerate in tightly covered container to use with a few weeks. Freez
es well to use within 6 months.
NOTE-For hot salsa, add 1 tsp canned green chopped chiles or to taste, freezing
unused chiles to use in other recipes.
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Chi-Chi's Sweet Corn Cake
Recipe By :
-------- ------------ --------------------------------
1/2 cup butter -- softened (1 stick)
1/3 cup masa harina
1/4 cup water
1 1/2 cups frozen corn -- thawed
1/4 cup cornmeal
1/3 cup sugar
2 tablespoons heavy cream
1/4 teaspoon salt
1/2 teaspoon baking powder
Preheat the oven to 375F.
Blend the butter in a medium bowl with an electric mixer until creamy. Add the m
asa harina and water to the butter and beat until well combined. Put the corn in
to a blender or food processor and with short impulses, coarsely chop the corn o
n low speed. You want to leave several whole kernels of corn. Stir the chopped c
orn into the butter and masa harina mixture. Add the cornmeal mixture.
Combine. In another medium bowl, mix together the sugar, cream, salt, and the ba
king powder. When the ingredients are well blended, pour the mixture into the bo
wl and stir everything together by hand. Pour the corn batter into an ungreased
8x8 inch baking pan. Smooth the surface of the batter with a spatula. Cover the
pan with aluminum foil. Place this pan into a 13x9-inch pan filled one-third of
the way up with hot water.
Bake for 50 to 60 minutes or until the corn cake is cooked through. When the cor
n cake is done, remove the small pan from the larger pan and let it sit for at l
east 10 minutes. To serve, scoop out each portion with an ice cream scoop or rou
nded spoon. Masa Harina: A Mexican corn flour used to make tortillas. It is usua
lly found in Latin American groceries and in the supermarket next to the flour.
Serves 8 to 10 as a side dish.
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Chick Fill A Chicken Sandwich
Recipe By :
Poultry
-------- ------------ --------------------------------
3 cups peanut oil
1 egg
1 cup milk
1 cup flour
2 1/2 tablespoons confectioners' sugar
1/2 teaspoon pepper
2 tablespoons salt
2 chicken breasts -- halved
skinless -- boneless
4 plain hamburger buns
2 tablespoons butter -- melted
Heat the peanut oil in a pressure cooker over medium heat to about 400F.
In a small bowl beat the egg and stir in the milk. Ina separate bowl, combine
the flour, sugar, pepper and salt. Dip each piece of chicken in milk until it i
s fully moistened.
Note. It is very important that your oil be hot for this recipe. Test the temp
by dropping some of the flour coating into the oil.
If it bubbles rapidly, your oil is probably hot enough; it should take about 20
minutes to heat up.
- - - - - - - - - - - - - - - - - -

Chick-Fil-A-Chicken Sandwich
Recipe By :
Categories : *Copycat Poultry
Main Dish Sandwiches
-------- ------------ --------------------------------
3 cups peanut oil
1 egg
1 cup milk
1 cup flour
2 1/2 tablespoons powdered sugar
1/2 teaspoon pepper
2 tablespoons salt
2 skinless -- boneless chicken
halved
2 tablespoons melted butter
Heat the peanut oil in a pressure cooker over med. heat to about 400F. In a smal
l bowl, beat the egg and stir in the milk. In a separate bowl, combine the flour
, sugar, pepper, and salt. dip each piece of chicken in milk until it is fully m
oistened. Roll the moistened chicken in the flour mixture until completely coate
d. Drop all four chicken pieces into the hot oil and close the pressure cooker.
When steam starts shooting through the pressure release, set the timer for 3-1/2
minutes.
While the chicken is cooking, spread a coating of melted butter on the face of e
ach bun. When the chicken is done, remove it from the oil and drain or blot on p
aper towels. Place two pickles on each bottom bun; add a chicken breast, then th
e top bun. To make a deluxe chicken sandwich, simply add two tomato slices and a
leaf of lettuce. Mayonnaise also goes well on this sandwich--it is a side order
at the restaurant.
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Chicken Like The Colonel's
Recipe By :
Main Dish
-------- ------------ --------------------------------
-----eleven secret spices-----
1 tablespoon rosemary
1 tablespoon oregano leaves
1 tablespoon powdered sage
1 teaspoon powdered ginger
1 teaspoon marjoram
1 1/2 teaspoons thyme
3 tablespoons packed brown sugar
3 tablespoons dry minced parsley
1 teaspoon pepper
2 tablespoons garlic salt
2 tablespoons onion salt
2 tablespoons powder chicken bouillon*
1 package Lipton tomato cup-a-soup mix
* or 4 cubes mashed
There are actually 11 spices in the above combination, but an additional 3 ingr
edients were necessary to derive that special flavor.
Place all ingredients in blender with on\off speed for 3-4 minutes to pulverize,
or rub through a fine strainer.
Store in an airtight container so it will not lose potency.
Makes about 3/4 cup.
To use with flour: Add 1 oz. mix to cup of flour for coating chicken.
- - - - - - - - - - - - - - - - - -

Chicken On A Biscuit
Recipe By :
Categories : Poultry Sandwiches
*Copycat
-------- ------------ --------------------------------
1 can chicken broth -- (13 1/2 oz)
1/4 cup Bisquick
1/4 cup milk
1/8 teaspoon powdered turmeric
1/8 teaspoon poultry seasoning
salt & pepper to taste
add
2 cups diced cooked chicken
Put first seven ingredients in blender, using high speed, 1 min or until smooth.
Pour into 2 qt saucepan & cook, stirring constantly over med-high heat, or unti
l smooth & thick.
Turn heat to low and add chicken. Heat gently thoroughly. Split buttermilk bisc
uits each in half and arrange in oval shaped serving dishes. Spoon chicken and g
ravy over split biscuits allowing 1 biscuit per serving.
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Chicken Salad A La Kenny Rogers
Recipe By :
-------- ------------ --------------------------------
2 cups chicken; cooked -- white meat
3 dill pickles
1/2 cup walnuts; chopped
1/4 cup almonds; slivered
3/4 cup mayonnaise
4 scallions; chopped
1/2 teaspoon salt
1/8 teaspoon pepper
lettuce
Remove the chicken from bone with fingers rather than cut it.
Peel pickles with a potato peeler; chop.
Mix first 4 ingredients lightly with the mayo.
Add scallions. Season with salt and pepper.
Serve on a bed of lettuce.
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Chili's Chicken Enchilada Soup
Recipe By :
Soups
-------- ------------ --------------------------------
1 tablespoon vegetable oil
1 pound chicken breast fillets -- (approx. 3 fillets)
1/2 cup diced onion
1 clove garlic -- pressed
4 cups chicken broth
1 cup masa harina
3 cups water
1 cup enchilada sauce
16 ounces Velveeta
1 teaspoon salt
1/2 teaspoon cumin
***garnish***
shredded cheddar cheese
crumbled corn tortilla chips
pico de gallo
1. Add 1 tablespoon of oil to a large pot over medium heat. Add chicken breasts
to pot and brown for 4-5 minutes per side. Set chicken aside.
2. Add onions and garlic to pot and sauté over medium heat for about 2 minutes, o
r until onions begin to become translucent. Add chicken broth.
3. Combine masa harina with 2 cups of water in a medium bowl and whisk until ble
nded. Add masa mixture to pot with onions, garlic and broth.
4. Add remaining water, enchilada sauce, cheese and spices to pot and bring mixt
ure to a boil.
5. Shred the chicken into small, bite-size pieces and add it to the pot. Reduce
heat and simmer soup for 30-40 minutes or until thick.
6. Serve soup in cups or bowls, and garnish with shredded cheddar cheese, crumbl
ed corn tortilla chips, and pico de gallo.
Source: http://www.topsecretrecipes.com
Makes approx. 12 servings.
This is an item that you won't even find on the current menu at this national re
staurant chain. But ask your server what soups are available and this is a selec
tion that's available every day of the week. The dish is one of Chili's most rav
ed-about items, and a recipe to clone the delicious soup is easily one of the mo
st requested here on the Internet. Looks like it's time for an official TSR cust
om clone to answer those many requests. The secret here is the addition of masa
harina -- a corn flour that you will find in your supermarket near the other flo
urs, or in the Mexican food section. You'll find the recipe for the pico de gall
o garnish in the Chili's Nacho Burger clone recipe from last November. Enjoy, am
igos!
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Chili's Enchilada Casserole
Recipe By :
-------- ------------ --------------------------------
2 pounds ground beef
1 package taco mix
1 28 ounce can tomatoes
2 boil in bag packages of minute rice
1 can cheddar soup
1/2 cup milk
Brown beef, add taco mix and tomatoes. Cook rice. In 13 X 9 inch casserole dish,
layer meat mixture then rice. Mix milk and soup and pour over that.
Bake at 350F for 30 minutes.
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Chili's Grilled Caribbean Salad
Recipe By :
-------- ------------ --------------------------------
***honey lime dressing***
1/4 cup Grey Poupon Dijon mustard
1/4 cup honey
1 1/2 tablespoons sugar
1 tablespoon sesame oil
1 1/2 teaspoons apple cider vinegar
1 1/2 teaspoons lime juice
***pico de gallo***
2 medium tomatoes -- diced
1/2 cup Spanish onion
2 teaspoons chopped fresh jalapeno pepper -- seeded deribbed
2 teaspoons finely minced fresh cilantro
1 pinches salt
***salad***
4 boneless skinless chicken breast halves
1/2 cup teriyaki marinade -- (store bought or
-- recipe that follows)
4 cups chopped green leaf lettuce
1 cup chopped red cabbage
1 5 oz can pineapple chunks in juice -- drained
10 tortilla chips
***teriyaki marinade***
3/4 cup water
1/2 cup soy sauce
1 slice onion -- quartered (1/4 inch
thick)
2 nickel-size slices peeled gingerroot -- halved
2 cloves garlic -- quartered
1/3 cup sugar
1/3 cup pineapple juice
2 tablespoons vinegar
1 tablespoon cornstarch
Dressing: Blend all ingredients in a small bowl with an electric mixer, cover, a
nd chill.
Pico de Gallo: Combine all ingredients in a small bowl. Cover and chill.
Chicken preparation:
1) Marinade the chicken in the teriyaki for at least 2 hours in the refrigerator
.
2) Prepare the barbecue or preheat a stovetop grill. Grill the chicken for 4-5 m
inutes per side or until done
3) Toss the lettuce and the cabbage together, then divide the greens into two in
dividual serving salad bowls
4) Divide the pico de gallo and pour it in two even portions over the greens
5) Divide the pineapple and sprinkle it on the salads
6) Break the tortilla chips into large chunks and sprinkle half on to each salad
7) Slice the grilled chicken breasts into thin strips and spread half the strips
on each salad.
8) Pour the dressing into two small bowls and serve with the salads.
Teriyaki Marinade:
1) Combine 1/2 cup water with the soy sauce in a small sauce pan over high heat.
Add the onion, gingerroot, and garlic. Bring the mixture to a boil, then reduce
the heat and simmer for 10 minutes.
2) Strain off the onion, ginger, and garlic and return the liquid to the saucepa
n over low heat. Discard the vegetables.
3) Add the sugar, pineapple juice, and vinegar to the pan.
4) Combine the corn starch with the remaining 1/4 cup water in a small bowl and
stir to dissolve any lumps. Remove the teriyaki mixture from the heat, add the c
ornstarch, then put it back on the heat. Continue to simmer, stirring often, for
1 minute or so, until the mixture thickens. This will make about 1 cup marinade
.
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Chocolate-Covered Brandied Cherries
Recipe By :
-------- ------------ --------------------------------
50 maraschino cherries -- drained
3/4 cup brandy
3 tablespoons corn syrup -- light
1/4 teaspoon salt
2 cups powdered sugar -- sifted
1 1/2 pounds dipping chocolate -- white or
Pour brandy over drained cherries; let least for two days. Combine butter and s
alt; blend until smooth. Add sifted powdered sugar and mix well. Knead until smo
oth and shiny; chill for 1/2 hour wrapped in waxed paper. While chilling, drain
cherries well on paper towels; pat dry. (reserve brandy marinate for brushing on
cakes or for cooking)
Shape a marble-sized piece of fondant around each cherry; place on waxed paper l
ined tray. Chill until firm; about 2 hours. Melt chocolates separately over hot
water, stirring constantly. Dip cherries and place on wax paper lined tray. Plac
e in refrigerator to set. Store in covered container in a cool dark place 10-14
days to fully ripen.
- - - - - - - - - - - - - - - - - -

Chocolate-Covered Cherries
Recipe By :
-------- ------------ --------------------------------
60 maraschino cherries -- w/stem
3 tablespoons butter or margarine -- softened
3 tablespoons light corn syrup
1/4 teaspoon salt
2 cups confectioner's sugar -- sifted
1 1/2 pounds dipping chocolate or white -- chocolate ( for
-- coat
Drain maraschino cherries thoroughly, Place on paper toweling. Combine butter or
margarine, corn syrup and salt. Stir in sifted confectioner's sugar. Knead suga
r mixture until smooth ( chill if mixture is too soft.) Shape 1 teaspoon of the
sugar mixture around each cherry.
Place on a waxed-paper-lined baking sheet, chill. In a small, heavy saucepan, me
lt chocolate, stirring constantly. DO NOT ADD ANY LIQUID! Holding cherries by st
ems, dip one at a time into chocolate.
Spoon chocolate over cherries to coat. Chill until chocolate is hardened. Store
candy in a covered container in a cool place. Let candies ripen a week or two.
Makes 60 chocolate-covered cherries.
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Church's Fried Chicken
Recipe By :
-------- ------------ --------------------------------
1 tablespoon sugar
1 1/2 cups self-rising flour
1/2 cup cornstarch
3 teaspoons seasoned salt
2 teaspoons paprika
1/2 teaspoon baking soda
1/2 cup biscuit mix
1 envelope Italian dressing mix
1 envelope onion soup mix
-----to use-----
2 eggs -- mix with
1/4 cup cold water
1 cup corn oil
Combine all ingredients in a 4-cup container. Mix to blend the ingredients thor
oughly. Store tightly covered at room temperature up to 3 months. TO USE-Dip the
chicken pieces in egg mixture and then into dry coating mix and back into egg t
o coat the pieces evenly but lightly and finally back into dry mix. Have oil pip
ing hot in heavy skillet. Brown pieces skin-side down for 4 to 6 minutes.
Use medium high heat. Turn and brown underside of pieces a few minutes. Transfe
r to an oiled or Pam-sprayed 9x12x2 pan. Cover pan in foil, sealing it on only 3
side of pan. Bake 350F for about 45 to 50 minutes. Remove foil. Bake another 5
minutes just to crisp the coating.
Serves 4 Source: Gloria Pitzer
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Clam Chowder (Red Lobster)
Recipe By :
Fish And Seafood
-------- ------------ --------------------------------
1 tablespoon dry minced onion
1 10 oz can clams -- minced
2/3 cup flour
1 14 oz can chicken broth
1 quart clam juice
1 cup non-fat dry milk powder
1 pinch dry parsley flakes
2 baked potatoes
2 ribs celery -- chop fine
Bake potatoes and peel.
In blender, put clam juice, milk powder and flour, blending smooth. Pour into 2-
1/2 qt saucepan and stir in chicken broth, stirring constantly on medium-high he
at until thick and smooth.
Turn heat to low. Stir in celery, onions, clams, parsley and potatoes. Keep on l
ow heat up to an hour and season with salt and pepper. Freezes well.
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Coleslaw/Famous Favorites
Recipe By :
-------- ------------ --------------------------------
1 bottle Italian dressing -- (8 ounces)
1/4 cup corn oil
1 teaspoon dry minced parsley
1/4 teaspoon dry marjoram leaves
1 dash Tabasco sauce
1 medium cabbage -- finely chop
1 small carrot -- finely grated
Combine all ingredients, add to cabbage and toss lightly.
Refrigerate at least 4 hours before serving.
Famous Favorites pg 88
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Colonel Sanders' Macaroni Salad
Recipe By :
-------- ------------ --------------------------------
1 box elbow macaroni -- (7 ounces) cooked
2 ribs celery minced fine
1/3 cup diced sweet pickles
1 1/2 cups fat free miracle whip
1/2 cup fat free mayo
1 teaspoon sugar
salt to taste
Combine everything just as listed. Refrigerate salad tightly covered several hou
rs before serving.
Famous Favorites pg83
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Condensed Milk
Recipe By :
Categories : *Copycat Dairy
-------- ------------ --------------------------------
3/4 cup sugar
1/2 cup warm water
1 cup plus 2 tbsp. powdered milk
Combine all ingredients. Heat to boiling. Cook until thick, about 15 to 20 minut
es. Equals 1 can.
Source: Mrs. Dennis Foster, Stamford (Nebr.) Centennial Cookbook
- - - - - - - - - - - - - - - - - -
Corn Bread From Mix
Recipe By :
-------- ------------ --------------------------------
4 cups corn bread mix
1 1/3 cups water
1/3 cup sugar
1 egg
Heat oven to 425F. Grease baking pan, 9x9x2 inches.
Stir Corn Bread Mix, water, sugar and egg just until mix is moistened. (Batter w
ill be lumpy.) Pour batter into pan. Bake until wooden pick inserted in center c
omes out clean, 20 to 25 minutes.
Makes 9 Servings.
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Corn Bread Mix (Basic)
Recipe By :
-------- ------------ --------------------------------
4 cups all-purpose flour*
4 cups yellow cornmeal
1 3/4 cups nonfat dry milk
2 teaspoons salt
1 3/4 cups shortening
Mix flour, cornmeal, dry milk, baking powder and salt. Cut in shortening co
mpletely. Refrigerate in airtight container up to I month. 12 cups mix. *lf usin
g self-rising flour, reduce baking powder to 2 tablespoons plus 1 1/2 teaspoons
and omit salt. Use stone ground cornmeal if possible.
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Cornbread From Homemade Cornbread Mix
-------- ------------ --------------------------------
1 egg -- beaten
1/2 cup water
1 1/4 cups homemade cornbread mix
Preheat oven to 425ø. Butter a 5" x 3" loaf pan.
In a bowl, beat together egg, water, butter; stir in homemade cornbread mix just
until moistened. Do NOT over mix. Batter will be lumpy. Pour into prepared baki
ng pan. Bake for 20-25 minutes. Makes 1 loaf.
Low-Fat Variation: Substitute egg substitute or 2 egg whites for egg.
Note: Cornbread baked in a glass, cast iron or dark-metal pan develops a golden
brown crust.
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Cornmeal Mix
Recipe By :
*Copycat
-------- ------------ --------------------------------
4 cups unbleached all-purpose flour
3/4 cup sugar
1 cup vegetable shortening
1 tablespoon salt
4 1/2 cups cornmeal
In a large bowl, combine flour, salt, sugar and baking powder. Stir to blend w
ell. With a pastry blender, cut in shortening until evenly distributed.
Add cornmeal and mix well. Put in a large airtight container. Label as CORNMEA
L MIX an store in a cool, dry, place.
Use within 12 weeks. Makes about 10 1/2 cups of CORNMEAL MIX.
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Cracker Barrel Biscuits
Recipe By :
Categories : Breads *Copycat
-------- ------------ --------------------------------
2 cups Bisquick
2/3 cup real buttermilk
Work together Bisquick and buttermilk to smooth dough. Dip hand in just enough B
isquick to kneed dough in bowl until smooth and elastic. Shape dough into 16 th
in patties, placing 1 atop another forming 8 biscuits in greased 9" round bakin
g pan. Bake at 450F 16 to 18 minutes or until golden. Wipe tops at once in butt
er. They split easily because of the way you formed them with the 2 pieces.
To make BONANZA Copycats, add 4 tsp sugar. Shape into 6 patties, 1" thick, 3" r
ound. Place close together in greased round baking pan. Wipe tops in soft butte
r. Bake 450F 18 minutes or until brown. Cool 10 minutes before serving. Split w
ith thumbs instead of cutting with knife. These do not keep well. Right out of
oven wipe tops again with dabs more butter to keep surface soft and tender.
Source: Gloria Pitzer's Secret Recipes Quarterly, Summer-1995.
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Cracker Barrel Hash Brown Casserole
Recipe By :
Vegetables Side Dish
-------- ------------ --------------------------------
2 pounds frozen hash potatoes -- thaw
1/2 cup margarine -- melt
1 teaspoon salt
1/2 cup onion -- chop fine
1 can cream of chicken soup
2 cups Colby cheese -- grate
Preheat oven at 350F. Spray a 9x13 baking pan with non-stick cooking spray.
Combine soup, margarine, salt, pepper, onions and cheese.
Gently mix in the potatoes and pour into prepared pan or dish.
Bake uncovered at 350F for 35 minutes.
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Cracker Barrel's Hash Brown Side Dish
Recipe By :
Side Dish Vegetables
-------- ------------ --------------------------------
2 pounds bag frozen hash browns -- thaw
1 medium onion -- chopped fine
6 tablespoons margarine -- melted
1 pound sour cream
8 ounces cheddar cheese -- shredded
10 ounces cream of chicken soup -- condensed
corn flakes -- crushed
4 tablespoons margarine -- melted
In a 9x13 pan, make single layers of the following: potatoes, onions, 6 tbs melt
ed margarine, sour cream, cheddar cheese and soup.
Sprinkle top with corn flakes. Drizzle 4 tbs margarine over top.
Bake 350F for 1 hour or until bubbly and piping hot.
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Cracker Jacks
Recipe By :
Categories : *Copycat Candies
-------- ------------ --------------------------------
1 cup peanuts
2 margarine
5 cups popped corn
2 cups packed brown sugar
1/2 cup light corn syrup
Mix all ingredients together except corn and baking soda. Cook over low heat unt
il melted then add baking soda and coat corn and peanut mixture. Spread in cooki
e sheet and let cool
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Crisp Coating Mix
Recipe By :
Categories : Mixes Poultry
*Copycat
-------- ------------ --------------------------------
3 cups corn flake crumbs
1 cup wheat germ
1/2 cup sesame seeds
4 teaspoons dried parsley --
crushed
2 teaspoons salt -- (opt)
1 teaspoon dry mustard
1 teaspoon celery salt
1/2 teaspoon ground pepper
Use with recipes in chicken & pork in a large bowl, combine all ingredients. Sti
r with a wire whisk until evenly distributed. Pour into a 5-cup container with a
tight-fitting lid. Seal container. Label with date and contents. Store in a coo
l, dry place.
Use within 2 months. Yield: about 4-1/2 cups crisp coating mix.
Source: more make-a-mix
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Dairy Queen Blizzard
Recipe By :
Dairy
-------- ------------ --------------------------------
1 heath bar -- frozen
1/4 cup milk
2 1/2 cups vanilla ice cream
1 teaspoon fudge topping
Break the candy into tiny pieces with a knife handle before removing from wrappe
r. Combine all of the ingredients in the blender and blend for 30 seconds on med
ium speed. Stop the blender to stir the mixture with a spoon; repeat until well
mixed. Pour into a 16 ounce glass.
Note-you can also make this treat with candy ingredients, Butterfinger candy bar
s, Reeses peanut butter cups and Oreo cookies. after using a home blender your b
lizzard may not be quite as thick since they use a commercial blender If you wou
ld like a thicker treat after pouring the mixture into your cup, simply place it
in the freezer for 5-10 minutes or until it reaches the desired consistency.
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Daniel Boone Tavern Spoon Bread
Recipe By :
-------- ------------ --------------------------------
2 cups milk
1 cup creamed corn -- canned
1 cup yellow cornmeal -- water ground
3 egg -- beaten
1 tablespoon baking powder
1 teaspoon salt
Stir 2 cups milk, 1 cup canned cream corn with 1 cup water ground (yellow) corn
meal over med. heat to make a mush. Add 3 well beaten eggs, removing from heat
at once. Beat well and add 1 TBS baking powder, 1 tsp. salt, 2 TBS butter (melt
ed). Beat 3 minutes; Pour into greased 2-qt. casserole.
Bake 30 to 35 minutes at 350F or until lightly browned. Serve warm.
Source: Secret Restaurant Recipes * Duplicated by Gloria Pitzer
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Delectable Meat Loaf
Recipe By :
Categories : Beef *Copycat
Main Dish
-------- ------------ --------------------------------
2 1/2 pounds ground round -- (or 3 lbs)
2 packages onion soup mix
3 large eggs
1 can evap milk -- (5 ounces)
1/2 cup quick cook dry cream wheat
12 ounces V-8 juice
1/4 cup ketchup
Mix all but one can of V-8 together. Shape into loaf and bake 350F in Pam spraye
d loaf pan 1 hour. Half way through baking smear loaf with ketchup.
When loaf is cooked and drained, pierce top with fork and pour second can of V-
8 over top allowing to run down and around meat. Let stand 10 minutes before sl
icing.
The Copycat Cookbook pg46.
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Denny's Cheese Soup
Recipe By :
Dairy
-------- ------------ --------------------------------
10 ounces cream of chicken soup
10 ounces cream of celery soup
1/2 soup can Kraft's mayonnaise
1 jar cheese whiz -- (8 ounces)
salt and pepper
Put butter, soups, mayo and Cheez Whiz in 1-1/2 quart saucepan, stirring constan
tly over medium heat, until smooth. Stir in broth and season to taste with salt
and pepper.
Stir occasionally until piping hot - but do not let it boil. Do not freeze becau
se of the mayo. Use within a week.
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Dent-Knees Chicken Fried Steak
Recipe By :
Main Dish
-------- ------------ --------------------------------
4 cubed steaks
corn oil
season salt
2 tablespoons or 3 lambrusco's red wine -- or
juice
2 cups Bisquick
1/4 pound butter or margarine -- melted
1/3 cup cooking oil
season salt and pepper
The night before, put the steaks in a dish in single layers. Wipe them on both s
ides with an even coating of corn oil. Dust them on both sides with a generous a
mount of season salt. Drizzle each steak with wine or juice. Seal the dish in do
ubled foil or plastic wrap and refrigerate it for about 24 hours prior to prepar
ing the final dish. Remove the steaks from the fridge and coat both sides well i
n the biscuit mix.
Combine the butter with the oil in a large skillet until melted. Brown both sid
es of each steak, until crispy. Transfer right back to the same baking dish and
seal in foil. Bake at 375F about 30 minutes.
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Dry Baking Mix
Recipe By : From "The Geezer Cookbook", by Dwayne Pritchett.
*Copycat
-------- ------------ --------------------------------
2 cups flour
1 tablespoon sugar
1 tablespoon baking powder
1 teaspoon salt
1/3 cup shortening
Sift or mix dry ingredients. Cut in shortening until mixture resembles fine meal
.
Even better flavor if Butter Crisco is used as shortening
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Durkee's Famous Sauce (Copycat)
Recipe By :
-------- ------------ --------------------------------
1/2 cup cold water
1/2 cup plus 2 tbs dark vinegar
2 tablespoons salt
1/2 cup sugar
1 whole egg
4 tablespoons French's prepared mustard
4 tablespoons margarine -- tiny bits
Place all ingredients as listed in blender on high speed until smooth (2 minutes
). Transfer to top of double boiler and cook over gently boiling water, stirring
often for 12 to 15 minutes or until thickened and smooth. Once more put mixture
back through blender 30 seconds or until smooth, using high speed. Refrigerate
in covered container 24 hours before using. Keep refrigerated 3 months.
Source: Gloria Pitzers' Make Alike Recipes.
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Easy Cheesecake (Red Lobster)
Recipe By :
-------- ------------ --------------------------------
-----crust-----
1 package Lorna Doone cookies -- (10 ounces) crush
1/4 pound butter -- melted
1/4 cup sugar
1 envelope Knox unflavored gelatin
-----filling-----
16 ounces cream cheese -- room temp
8 ounces sour cream
2 large eggs
1 cup sugar
1 teaspoon vanilla
crushed cookie crumbs -- for
garnish
CRUST-Mix crumbs with butter, sugar and gelatin. Pat out evenly over bottom of g
reased 9" Springform pan. Bake at 350F exactly 8 minutes.
FILLING-Beat with electric mixer cream cheese, sour cream, eggs, butter, cornsta
rch, sugar and vanilla. When the filling is perfectly smooth and creamy pour int
o crust.
Return to 350F oven and bake 30 to 35 minutes or until a knife inserted comes ou
t clean. Cool in pan on rack 20 minutes before releasing Springform from the cak
e. Cool another 20 minutes before cutting. Sprinkle top with cookie crumbs.
- - - - - - - - - - - - - - - - - -

El Pollo Loco (Pollo Asada)
Recipe By :
-------- ------------ --------------------------------
1 cup white wine vinegar
1 cup olive oil
1/2 cup white wine
oregano
thyme
salt
10 milliliters garlic -- mince
1 1/2 teaspoons hot sauce
Mix all ingredients and marinate two whole chicken which have been cut in half.
Marinate several hours in refrigerator. Grill chickens slowly until done.
Copycat for El Pollo Loco
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El Pollo Loco Chicken - 1
Recipe By :
-------- ------------ --------------------------------
1 lemon; juice of
1 large orange; juice of
2 tablespoons vinegar
1 teaspoon Worcestershire sauce
3/4 cup Heinz chili sauce
2 teaspoons sugar
2 teaspoons garlic powder
1 Tabasco sauce to taste
2 tablespoons vegetable oil
4 chicken breasts; boneless
Mix all ingredients, except chicken, together. Add chicken and marinate for 4-24
hours.
Grill for about 10 minutes on each side.
Serve with tortillas and salsa.
- - - - - - - - - - - - - - - - - -

El Pollo Loco Chicken - 2
Recipe By :
Poultry
-------- ------------ --------------------------------
1 chicken -- cut pieces w/skin
broiler basting sauce
1/3 cup lemon juice
1/3 cup lime juice
1/3 cup canola or vegetable oil
1 teaspoon ground turmeric
Briefly simmer the cut-up chicken in a deep-sided skillet, keeping pieces in sin
gle layer without crowding them, until the meat appears milky white and the juic
es run clear, no longer pink.
Allow to cool in the broth, uncovered, while you prepare the basting sauce. Arra
nge the chicken pieces skin-side up on broiler pan in single layer and baste wi
th enough of mixture to evenly coat skin side. Turn and baste other side.
Turn again to skin side up and broil 6" from the heat, brushing with additional
sauce every few minutes until skin is really crispy and golden brown, approxima
tely 5 to 8 minutes for large pieces.
BASTING MIXTURE-Mix juices, oil, turmeric, salt and pepper. This makes enough to
baste nine pieces.
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El Pollo Loco's Beans
Recipe By :
Side Dish Vegetarian
-------- ------------ --------------------------------
1/4 cup corn oil
5 whole serrano chiles
2 teaspoons ground serrano chiles
2 cups beans; cook -- or
1 can pinto beans -- (24 ounces) drain
3/4 cup water
Heat oil in large saucepan. Add whole chiles. Cook until tender. Add ground chil
es, beans and water. Stir well. Bring to boil, reduce heat. Simmer 17 minutes, s
tirring often.
Source: El Pollo Loco Restaurant
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Entenmann's Apple Crumb Cake
Recipe By :
Categories : Cakes *Copycat
-------- ------------ --------------------------------
1/3 cup butter
4 granny smith apples
3/4 cup sugar
1 teaspoon lemon peel
1/8 teaspoon mace
1/3 cup currants
2 1/2 cups flour
3 tablespoons sugar
1/2 teaspoon salt
1 package active dry yeast
3/4 cup water
1/3 cup butter
1 egg
3/4 cup chopped pecans
6 tablespoons flour
1/4 cup confectioner's sugar
Melt butter in large skillet. Pare, core and slice apples to 1/2" pieces. Add ap
ples to butter and cook, stirring, 8 minutes until tender. stir in sugar, peel,
cinnamon, mace and currants. Cook 15 minutes, stirring until thickened. Cool.
In large bowl, combine 1 cup flour, sugar, salt and yeast. In small saucepan, co
mbine water and butter. Heat on low flame until 120F Gradually add to dry ingred
ients. Beat 2 minutes, Beat in egg, peel and 3/4 cup flour. With mixer, beat 2
minutes. Add remaining flour, stir in.
Cover, let rest 20 minutes. Grease 2 baking sheets. Place half the dough on well
floured work surface, roll to 14"x12". Place on sheet. Spread 1/2 filling lengt
hwise down center of the dough. Starting about 3/4" for filling, cut 1" wide str
ips diagonally from filling to edges of dough.
Alternately fold opposite strips of dough at angles across filling. Fold ends ov
er filling. Brush large piece of waxed paper with vegetable oil. Loosely cover s
heet.
Top with plastic wrap. Refrigerate 2 hours. Uncover, let stand at room temperat
ure 10 minutes. Preheat oven to 375 F. Combine rest of ingredients for topping.
Sprinkle over loaves.
Bake 30-25 minutes until lightly browned. Remove from sheet. Cool.
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Entenmann's Fat-Free Chocolate Cupcakes
Recipe By :
Categories : Cakes Desserts
*Copycat
-------- ------------ --------------------------------
1 small box Jell-O cook and serve -- chocolate pudding
1/2 cup non-fat dry milk powder
1 tablespoon unsweetened Hershey's cocoa
1/2 cup sugar
1 cup self-rising flour
4 egg whites -- beat with
1 pinch salt in 1-1/2 qt bowl
1 teaspoon vanilla
4 ounces applesauce
In medium mixing bowl combine Jell-O powder, dry milk, cocoa, sugar and flour. S
et aside. With electric mixer, beat alternately into the egg white mixture a cu
p at a time with the vanilla, applesauce and baking soda, which have been mixed
together.
Beat 2 minutes after last addition. Divide batter equally between 12 paper-line
cupcake wells. Bake at 350F about 18-20 minutes or until tester comes out clean
. Cool in pan on wire rack 10 minutes then remove.
- - - - - - - - - - - - - - - - - -

Entenmann's Fat-Free Oatmeal Raisin Cookies
Recipe By :
*Copycat
-------- ------------ --------------------------------
1 tablespoon molasses
3 raw egg whites
1 cup dark raisins
1 1/2 teaspoons vanilla
1 cup light brown sugar -- packed
1/2 cup non-fat dry milk powder
2 1/2 cups Quaker brand quick-cooking -- rolled oats
1 cup all-purpose flour
Put molasses, egg whites and raisins into blender and blend on high speed just t
o mince but not to puree (about 5-10 seconds).
Empty mixture into medium mixing bowl. With mixer beat in on medium speed each o
f the remaining ingredients, beating well after each addition, adding both the o
ats and flour in small portions. Switch to mixing spoon if dough becomes too sti
ff for mixer.
Lightly spray cookie sheet with Pam and wipe off excess lightly with paper towel
; any excess of the cookie sheet may burn while cookies are baking. You need onl
y a very light film of the Pam just to keep cookies from sticking.
Use 1 measuring teaspoonful of dough for each cookie and place 2" apart on prepa
red cookie sheet. Bake in preheated 350F oven 6-8 minutes.
Do not over bake. Cool on paper towels, removing from cookie sheets carefully.
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Entenmann's Pound Cake
Recipe By :
Categories : Desserts Cakes
Low-Fat *Copycat
-------- ------------ --------------------------------
1/2 pound real butter or margarine
2 cups powdered sugar
3 large eggs
1 2/3 cups flour
1 tablespoon lemon extract or vanilla
Preheat oven to 325F. Spray an 8-1/2" Pyrex loaf dish with Pam.
Cream butter with sugar on high speed of mixer for 5 minutes. Add 1 egg and then
a little flour, beating 2 minutes. Add 2nd egg and half of remaining flour an
d beat 2 minutes. Add 3rd egg, rest of flour and extract, beating 2 minutes.
Spread thick and creamy batter evenly in prepared loaf dish. Bake 65 minutes or
until tester inserted into center comes out clean.
Cool in baking dish on wire rack 30 minutes. Remove from dish. Slice 1/2" thick
. If freezing, be sure to slice before freezing loaf. Thaw to use within 6 mont
hs.
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Fake Almond Roca
Recipe By :
Categories : *Copycat Candies
-------- ------------ --------------------------------
1 cup butter
1 cup sugar
3 tablespoons water
1 teaspoon light corn syrup
1 cup fine chop toasted almonds
1 cup milk-chocolate chips
Melt the butter in a saucepan. Add the sugar, water, and corn syrup. Cook the mi
xture over med. heat, stirring. When the sugar dissolves and the mixture begins
to boil, raise the heat and bring the mixture to 290Fon a cooking thermometer.
This is called the soft-crack stage. It will be light brown in color, and syrup
will separate into threads that are not brittle when dribbled into cold water.
Quickly stir in 1/2 cup chopped almonds. Immediately pour the mixture onto an un
greased baking sheet. Wait 2 or 3 minutes for the candy surface to firm, then sp
rinkle on the chocolate chips.
In a few minutes, when the chips have softened, spread the chocolate evenly over
the surface. Sprinkle the remaining almonds over the melted chocolate. When the
chocolate hardens, crack the candy into pieces.
Store covered. VARIATIONS: To get a candy more like the Heath bar or Hershey's S
kor, follow the same directions above except omit step 9.
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Famous Amos Chocolate Chip Cookies
Recipe By :
*Copycat
-------- ------------ --------------------------------
1/2 pound butter or margarine
1 cup light brown sugar -- packed
1 cup sugar
3 eggs
3 cups Bisquick
1 cup cornstarch
1/2 cup nonfat milk powder
2 tablespoons Sanka or coffee powder
1 tablespoon unsweetened cocoa powder
1 tablespoon vanilla
1 package semi-sweet chocolate pcs -- (12 ounces)
4 ounces pecans -- well-chopped
With electric mixer, high speed, cream butter until light and fluffy. Beat in s
ugars, beating until very creamy. Beat in eggs, then each remaining ingredient,
except chips and pecans.
When dough is smooth, work in chips and pecans with spoon. Make grape-sized piec
es of dough for each cookie, placing 1" apart on ungreased sheet. Bake at 350F f
or 14 minutes or until golden brown. 12 dozen itsy bitsy cookies. Freeze unbaked
cookie dough to thaw, shape and bake in 4 months.
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Fish McNuggetts
Recipe By :
Main Dish
-------- ------------ --------------------------------
-----drench-----
1 medium egg
1 cup milk
1 teaspoon salt
1/2 teaspoon ground cayenne pepper
-----dredge-----
1/2 cup corn flour -- (not corn meal)
1/2 cup flour
1/2 teaspoon ground cayenne pepper
2 teaspoons salt or to taste
2 pounds fish fillets -- cubed 1 inch
1 quart oil for frying
Preheat oil to 350F.
In medium size bowl beat egg, milk, salt, and pepper together. In another med.
size bowl, combine all dry ingredients. Dip nuggets into drench mix.
Drain and coat well in dredge. Carefully place few nuggets at a time into hot oi
l.
Fish will float when golden brown and done. About 2 min. Best to use electric fr
yer with basket. Drain onto paper towels, serve right now with tartar or cocktai
l sauce.
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Flavored Coffee
Recipe By :
Categories : *Copycat Mix
Beverages
-------- ------------ --------------------------------
-----mocha flavored coffee-----
1/2 cup sugar
1 cup powdered milk
--or creamer
2 tablespoons cocoa
-----orange flavored coffee-----
1/3 cup sugar
1 cup powdered milk
--or coffee creamer
1/2 teaspoon dried orange peel
-----Vienna coffee-----
2/3 cup sugar
2/3 cup powdered milk
--or coffee creamer
Can substitute the appropriate amounts of artificial sweetener for sugar, if des
ired. Choose any of these flavors and blend the ingredients well in a blender. O
ne recipe will yield about 20 cups.
Put two tsp of your favorite mix in a cup of boiling water and stir.
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French Dressing Mix
Recipe By :
-------- ------------ --------------------------------
1/4 cup sugar
1 1/2 teaspoons paprika
Combine all ingredients in a small bowl; stir until well blended. Put mixture in
a foil packet or 1-pint glass jar and label as French Dressing Mix. Store in a
cool, dry place and use within 6 months. Makes enough mix (5 Tablespoons) for 1
1/4 cups of French Dressing.
VARIATION: Sweet Italian Dressing: Increase sugar to 1/2 cup. Substitute 1 T c
elery seed for paprika. French Dressing: Combine 1 pkt of mix, 3/4 cup vegetabl
e oil, and 1/4 cup vinegar in a glass jar. Shake until well blended. Chill befor
e serving.
Makes about 1 1/4 cups of French Dressing.
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French Market Soup Mix
Recipe By :
*Copycat
-------- ------------ --------------------------------
1 pound dried navy beans
1 pound dried pinto beans
1 pound dried great northern beans
1 pound dried green split peas
1 pound dried yellow split peas
1 pound dried black-eyed peas
1 pound dried lentils
1 pound dried baby lima beans
1 pound dried lg. lima beans
1 pound dried black beans
1 pound dried red beans
1 pound dried soy beans
1 pound barley pearls
--recipe:--
2 cups French market soup mix
2 quarts water
1 ham hock
1/2 teaspoon pepper
1 can whole tomatoes -- (16 oz.) cut up,
juice & all
1 large onion -- chopped
1 clove garlic -- minced
1 chili pepper -- coarsely chopped or
1/2 a 10 oz. can rotel tomatoes
-- (optional)
1/4 cup chopped parsley -- (optional)
1/4 cup lemon juice -- (optional)
Divide into fourteen 2 cup packages. This is a nice Christmas gift with recipe a
ttached. Sort and wash 2 cups Bean Mix. Place in Dutch oven, cover with water 2
inches above beans, soak overnight. Drain beans. Add 2 quart water and mix first
3 ingredients.
Cover and bring to a boil, reduce heat and simmer about 2 hours, or until beans
are tender. Add remaining ingredients; simmer 30 minutes, stirring occasionally.
Remove ham hock from soup, remove meat from bone, chop meat and return to soup.
Yield 2 1/2 quarts.
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Gloreos
Recipe By :
Categories : Cookies *Copycat
Desserts
-------- ------------ --------------------------------
***cookie***
1 package devils food cake mix -- (18 ounces)
2 eggs plus 2 T water
2 tablespoons oil
***filling***
1/4 cup bitter cocoa powder
1 package unflavored gelatin
1/4 cup cold water
1 cup Crisco
1 teaspoon vanilla
1 pound plus 1 cup powdered sugar
Mix cookie ingredients and spread in cookie sheet.
Bake at 350F for about 15 min (check to make sure not burning) you can use a ro
und cookie cutter or glass to cut cookie and then spread with filling that has
been mix together.
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Good Seasons Italian Dressing Mix
Recipe By : Internet
-------- ------------ --------------------------------
1 tablespoon garlic salt
1 tablespoon sugar
2 tablespoons dried oregano
1/4 teaspoon dried thyme
1 teaspoon dried basil
1 tablespoon parsley -- freeze-dried
1/8 teaspoon mustard powder
1 envelope Lipton cup-a-soup cream of chicken
(* see note
1/4 teaspoon celery salt
2 tablespoons seasoned salt -- (or Mrs. Dash)
1 tablespoon dried grated lemon peel
Mix all ingredients together and force through a fine mesh sieve with back of a
large spoon. Store covered and use within 4-5 months. For use: Combine 2 tables
poons of mix with 1/4 cup vinegar, 2/3 cups oil, 2 tablespoons water. Shake mixt
ure vigorously.
Makes 1 cup.
NOTES : * Use 1 envelope of the soup mix or 2 square soda crackers well crushed-
plus 1.5 teaspoon chicken bouillon powder plus 1 teaspoon non dairy creamer pow
der
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Gooey Butter Cake Ala St. Louis, Mo
Recipe By :
*Copycat
-------- ------------ --------------------------------
1 box yellow cake mix used dry -- (18 ounces)
1/4 pound butter; melt -- cool
2 eggs -- slightly beaten
filling
1 package cream cheese -- (8 ounces) soft
1 pound powdered sugar
CAKE-Blend cake mix, butter and eggs together well in medium mixing bowl until c
rumbly but moist. Pat mixture evenly over bottom of Pam sprayed jelly roll pan.
Pat it lightly but evenly. Set aside while you preheat oven to 350F and prepare
the filling.
FILLING-Combine cream cheese, sugar and vanilla well in 2-qt bowl, beating with
mixer on medium speed until smooth. (About 5 minutes beating time). Pour over c
ake mix layer. Place on center rack of oven and bake at 350F, about 30 to 35 mi
nutes or until golden brown and top looks like a nicely baked cheesecake would.
Cool in pan on rack 1 hour. Cut into neat serving squares and refrigerate, cov
ered in plastic wrap to serve within a few days. Does NOT freeze well.
Source: Gloria Pitzer's Mostly 4-Ingredient Recipes.
- - - - - - - - - - - - - - - - - -

Graham Cracker Crust Made W/Homemade Crust Mix
-------- ------------ --------------------------------
1 1/2 cups homemade graham cracker crust mix
1/3 cup butter or margarine -- melted
To make a crust for a 9" pie plate, Springform pan or baking dish: Combine graha
m cracker crust mix with melted butter or margarine. Press mixture over bottom a
nd sides of pan.
Refrigerate for at least 45 minutes before filling. If baking crust, preheat ove
n to 375ø. Bake for 6-8 minutes; cool completely before adding filling. Fill as
desired.
Makes one 8" or 9" crust.
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Grapenuts
Recipe By :
Categories : Breakfast Desserts
*Copycat
-------- ------------ --------------------------------
3 1/2 cups graham flour
1 1/2 cups brown sugar
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon cinnamon
2 cups buttermilk
2 teaspoons vanilla
Mix all ingredients, spread on a jellyroll pan and bake at 350F for 1 hour. Let
cool overnight then break into pieces and grind in a food processor until grapen
ut consistency(you know, the cereal).
Toast in a 250F oven for 35 minutes, stirring occasionally. Good on ice cream, a
s a cereal or just to munch on.
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Hardee's 1/4-Pound Hamburger
Recipe By :
Beef Sandwiches
-------- ------------ --------------------------------
1 dash salt
2 onion rings
3 sliced dill pickles
1 large tomato slice
1 leaf lettuce
1 teaspoon low-calorie mayonnaise
1 teaspoon catsup
1. Preheat a griddle or frying pan to medium temperature.
2. Toast both halves of the hamburger bun, face down. Set aside.
3. Form the ground beef into a patty slightly larger than the bun. Salt it ligh
tly.
4. Cook the patty 2 to 3 minutes on each side.
un beef patty onion rings pickles tomato slice lettuce leaf mayonnaise catsup to
p bun
Makes 1 hamburger.
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Hardee's Biscuits
Recipe By :
-------- ------------ --------------------------------
1 tablespoon sugar or sweet n low
1 cup milk
1/3 cup mayo
Combine flour, sugar, milk and mayo into a smooth dough. Divide batter equally b
etween 10 paper-lined muffin wells or cupcake wells.
Bake 350F about 25 to 30 minutes or until golden brown and doubled in size.
- - - - - - - - - - - - - - - - - -

Hardee's Cinnamon "Flake" Biscuits
Recipe By :
-------- ------------ --------------------------------
mixture
1 box Kellogg's bran flakes -- (1 ounce)
1 tablespoon cinnamon
2 tablespoons brown sugar -- packed
biscuit dough
2 1/2 cups Bisquick
2 tablespoons sugar
1/2 cup dark raisins
1/3 cup buttermilk
1/2 cup tonic water
1/2 teaspoon vanilla
MIXTURE-Empty the box of cereal into blender. Dump in cinnamon and brown sugar a
nd use high speed, on/off, for about 3 seconds or until crumbled, but not powder
ed. Empty into small bowl. Stir in melted butter with fork until mixture is comp
letely softened. Set aside.
BISCUIT DOUGH-Use a 2-qt mixing bowl. Stir Bisquick together with sugar and rais
ins. Put buttermilk, Tonic water and vanilla into measuring cup, without stirrin
g and pour into Bisquick mixture. Use fork to mix until all of the liquid is abs
orbed. Then knead in the bowl with hands, dipping into additional Bisquick, to
make dough smooth and no longer stick. Break dough up into 4 or 5 portions in t
he bowl - sprinkling the "Flake" mixture over the dough and then working it int
o your hands until most of it is pretty well evenly distributed throughout the
dough.
You want more to "marbleize" the dough than you do "mix" it into it. Divide doug
h into 12 equal parts and shape each into 1/2" thick patty, arranging close toge
ther in Pam-sprayed 12" round or oven-proof skillet (or use 2 8" round layer cak
e pans). Bake at 400F for 25 minutes or until evenly golden. Remove pan to wire
rack and wipe tops with icing at once using the following recipe. ICING-In small
bowl with electric mixer on high speed, beat 2 tbs melted butter, 1 tsp vanilla
, 2 tbs sour cream, dash of salt and 1-1/2 c powdered sugar until smooth.
Place a rounded tbs of icing atop each biscuit right out of the oven. The heat o
f the biscuit will soften the icing just enough that you can swirl it around to
coat the tops nicely, letting the icing stand on the warm biscuits half a minute
before spreading it. Refrigerate any leftover icing in covered container to use
within 2 weeks or freeze to use in 6 months.
- - - - - - - - - - - - - - - - - -

Hardee's French Fries
Recipe By :
Categories : *Copycat Vegetables
-------- ------------ --------------------------------
6 cups vegetable oil
1/3 cup sugar
2 cups warm water
2 large russet potatoes -- peeled
salt
Heat the oil in a deep saucepan over low-med. heat for about 20 minutes. In a me
d. bowl, mix the sugar into the water until dissolved. Cut the potatoes in half
lengthwise, and then into 1/4" strips. Put the potatoes into the sugar solution
and soak for 15 minutes. Remove the potatoes and dry them thoroughly on paper to
wels.
The right oil temperature is crucial here. To test the oil, fry a couple of pota
to slices for 6 minutes. Remove and cool, then taste.
The fries should no get too dark too soon and should be soft in the middle. If t
he oil is too hot, turn it down and test again. The fries should not be undercoo
ked, either. If they are, turn up the heat. When the oil temperature is just rig
ht, put all of the potato slices in the oil for 1 minute. This is the blanching
stage. Take the fries out of the oil and let them cool. When the fries have cool
ed, place them into the oil again for 5 minutes, or until golden brown. Remove f
rom the oil and place on a paper towel-covered plate. Salt to taste.
- - - - - - - - - - - - - - - - - -

Hash Browns Like The Waffle House
Recipe By :
-------- ------------ --------------------------------
***** NONE *****
Open a bag of frozen hash browns. Prepare the amount you need and while they are
browning, dice and sauté a little fresh onion in a bit of olive oil and a dab o
f butter until onions are limp. OR Micro WARM a small jar of Cheez Whiz per labe
l directions. OR dice up some boiled ham. OR warm up a can of Campbell's Chili B
eef Soup, diluted just to spooning consistency with a little V-8 juice. OR dice
up some fresh tomato. OR for extra crispy, pat down with back of spatula in extr
a oil or butter until browned to your liking. OR for "steamed", add a few spoons
of water just around edge of browning potatoes and put a lid on them to let the
m "steam" a few minutes until soft.
Source: Gloria Pitzer's Newsletter.
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Herb Seasoning
Recipe By :
-------- ------------ --------------------------------
1 teaspoon ground thyme
1 teaspoon ground basil
1 teaspoon ground parsley
1 teaspoon ground sage
===optional===
1 teaspoon ground marjoram
1 teaspoon ground mace
1 teaspoon ground savory
Mix together thoroughly. Use as a salt substitute.
Source: Mrs. Richard Lans, Stamford (Nebr.) Centennial Cookbook
- - - - - - - - - - - - - - - - - -

Herbs De Provence Spice Mix
Recipe By :
Categories : Condiments Rubs And Spices
*Copycat
-------- ------------ --------------------------------
3 tablespoons dried marjoram
1 teaspoon dried rosemary
3 tablespoons dried thyme
1/2 teaspoon dried sage
3 tablespoons dried savory
1/2 teaspoon fennel seeds
1 teaspoon dried basil
Combine all ingredients. Mix well and spoon into small jars.
Makes 3/4 cup. Use to season chicken, vegetables or meat.
- - - - - - - - - - - - - - - - - -

Hidden Valley Oyster Crackers Mix
Recipe By :
-------- ------------ --------------------------------
1 package unsalted oyster crackers
1 can mixed nuts
1/2 package fish crackers
3/4 cup vegetable oil
1 package hidden valley ranch mix
1 teaspoon lemon pepper seasoning
2 teaspoons dried dill
Mix oil, dressing mix, and all seasonings together.
Pour crackers into large baking pan.
Stir in fish crackers and nuts. Drizzle oil mixture over and stir well to coat a
ll crackers and nuts.
Bake for 15 minutes. Do not over bake.
Store in air-tight container.
- - - - - - - - - - - - - - - - - -

Hidden Valley Ranch Dressing Mix/Dressing
Recipe By :
-------- ------------ --------------------------------
powder mix
15 square saltines -- (2")
2 cups dry minced parsley flakes
1/2 cup dry minced onions
2 tablespoons dry dill weed
1/4 cup onion salt
1/4 cup garlic salt
1/4 cup onion powder
1/4 cup garlic powder
salad dressing
1 tablespoon mix
1 cup mayo
1 cup buttermilk
Put crackers through blender on high speed until powdered. Add parsley, minced o
nions and dill weed.
Blend again until powdered. Dump into bowl.
Stir in onion salt, garlic salt, onion powder and garlic powder.
Put into container with tight-fitting lid. Store at room temp for 1 year.
Makes 42 1 tbs servings.
TO USE MIX-Combine mix, mayo and buttermilk. Yield 1 pint.
- - - - - - - - - - - - - - - - - -

Holiday Spice Potpourri
Recipe By :
Categories : Holidays Mix
*Copycat
-------- ------------ --------------------------------
4 oranges
4 lemons
1/2 cup whole cloves
1/2 cup whole allspice
10 cinnamon sticks -- broken
10 bay leaves -- crumbled
8 ounces decorated jelly jars with -- bands & lids
using a vegetable peeler, peel fruit carefully, removing only the peel, not any
of the white pith. cut or tear into one inch pieces.
spread peel on paper towel lined pan. place in preheated oven to 175, or set ov
en to WARM. dry in oven for 1 1/2 hours, tossing occasionally. Peels should be l
eathery and/or slightly crunchy. spread peels on dry paper towels and let air dr
y for 24 hours.
combine with remaining ingredients. fill jars with mixture, place lids on and s
crew bands on tightly. yield: 3 or 4 half pint jars.
to use: remove lid and leave band on for decoration to fragrance a room. OR put
one Tbs into a jar and fill jar with boiling water to release fragrance.
- - - - - - - - - - - - - - - - - -

Homemade Baking Mix
Recipe By :
Mix
-------- ------------ --------------------------------
3 cups whole wheat flour
7 cups all purpose flour
1 1/2 tablespoons salt
1 1/2 teaspoons cream of tartar
1/4 cup sugar
2 cups shortening
2 cups instant nonfat dry milk
1. Mix together flours, baking powder, salt, cream of tartar and sugar.
2. With pastry cutter cut in shortening until the mixture is the consistency of
cornmeal. Gently stir in the dry milk.
3. Store in tight container in cool place.
Yields 4 lbs.
- - - - - - - - - - - - - - - - - -
NOTES : recipes From the Old Mill: "Baking With Whole Grains"

Homemade Beef Gravy Mix
*Copycat
-------- ------------ --------------------------------
1 1/3 cups instant nonfat milk powder
3/4 cup instant flour
3 tablespoons instant beef bouillon granules
1/8 teaspoon ground thyme
1/8 teaspoon ground sage
3 teaspoons brown sauce for gravy
Combine milk powder, instant flour, bouillon granules, thyme, onion powder and s
age. Stir with a wire whisk to blend. Cut in butter or margarine until evenly di
stributed.
Drizzle brown sauce for gravy over mixture. Stir with wire whisk until blended.
Spoon into a 3-cup container with a tight-fitting lid. Label with date and conte
nts; store in the refrigerator.
Use with 4-6 weeks.
Makes about 2 2/3 cups Homemade Beef Gravy Mix.
- - - - - - - - - - - - - - - - - -

Homemade Breadmaker Mix
-------- ------------ --------------------------------
13 cups bread flour
2 tablespoons salt
1/2 cup sugar
1/2 cup nonfat dry milk -- instant
Combine all ingredients in a large bowl. Stir together to distribute evenly. Div
ide and package in quantities of 2 1/4 cups (for use in a 1 pound breadmaker) or
3 1/3 cups (for use in larger capacity machines). Seal well and label with date
and contents. Store in a cool, dry place. Use within 6 months.
Makes about 14 cups of Breadmaker Mix.
Yield: Six 2 1/4 cup packages or four 3 1/3 cup packages.
- - - - - - - - - - - - - - - - - -

Homemade Buttermilk Pancake & Waffle Mix
Recipe By : Make-A-Mix by Eliason, Harward & Westover
Categories : *Copycat Mixes
-------- ------------ --------------------------------
2 cups dry buttermilk powder
8 cups unbleached flour
1/2 cup sugar
4 teaspoons baking soda
2 teaspoons salt
In a large bowl, combine all ingredients. Stir with a wire whisk until evenly di
stributed. Pour into a 12-cup container with a tight fitting lid. Seal container
. Label with date and contents. Store in a cool, dry place. Use within 6 months.
Makes about 10 1/2 cups of Homemade Buttermilk Pancake & Waffle Mix.
To use mix: To 2 cups mix, add 1 cup water, 1 egg and 2 tablespoons oil (option
al).
Makes 6-8 good-sized pancakes or waffles.
- - - - - - - - - - - - - - - - - -

Homemade Cake Mix
Categories : Desserts Mixes
*Copycat
-------- ------------ --------------------------------
6 1/4 cups sugar
1 cup cornstarch
1 tablespoon salt
In a large sifter, combine flour, sugar, cornstarch, baking powder and salt. Sif
t, in batches, into a large bowl. Use a pastry blender or a heavy duty mixer to
blend in the shortening until the mixture resembles cornmeal in texture.
Spoon into a container with a 20-cup capacity and a tight fitting lid. Seal cont
ainer; label with date and contents. Store in a cool, dry place. Use within 10-1
2 weeks.
Makes about 17 cups of Homemade Cake Mix.
- - - - - - - - - - - - - - - - - -

Homemade Chocolate Syrup Mix
-------- ------------ --------------------------------
1 1/3 cups unsweetened cocoa powder
2 1/4 cups granulated sugar
1/4 teaspoon salt -- if desired
1 1/3 cups boiling water
1 1/2 teaspoons vanilla extract
In a heavy saucepan, combine cocoa powder, sugar and salt (if using). Gradually
stir in boiling water. Stir frequently over medium heat until smooth and slightl
y thickened, about 10 minutes.
Remove from heat; stir in vanilla extract. Pour mixture into a 3-cup container w
ith a tight fitting lid. Label with date and contents. Store in refrigerator. Us
e within 10-12 weeks.
Makes about 2 2/3 cups Homemade Chocolate Syrup Mix.
- - - - - - - - - - - - - - - - - -
Homemade Cornbread Mix
-------- ------------ --------------------------------
4 cups unbleached flour -- or all-purpose
4 cups yellow cornmeal
2 cups nonfat dry milk -- instant or
2 cups dry buttermilk powder
1 tablespoon salt
1 tablespoon baking soda
In a large bowl, combine all ingredients. Stir with a wire whisk until evenly di
stributed. Pour into a container with a 10-cup capacity and a tight fitting lid.
Seal container; label with date and contents. Store in a cool, dry place. Use wi
thin 10-12 weeks.
Makes about 10 cups of Homemade Cornbread Mix.
- - - - - - - - - - - - - - - - - -

Homemade Egg Substitute
Recipe By :
Categories : *Copycat Mix
Cheese And Egg
-------- ------------ --------------------------------
1/4 cup nonfat dry milk powder
6 egg whites
Combine all ingredients using a blender or electric mixer until smooth. Store in
covered container in refrigerator for up to 2 days. Or freeze in 1/4 cup portio
ns.
Thaw overnight in the refrigerator.
Yield 1 cup, 1/4 cup is equivalent to 1 egg.
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Homemade Graham Cracker Crust Mix
*Copycat
-------- ------------ --------------------------------
1 box graham crackers -- 32 ounces
2 teaspoons ground cinnamon
Process 6 or 7 graham crackers at a time in a blender (or food processor fitted
with the metal blade) until fine crumb stage is reached.
Pour crumbs into a large bowl; repeat with remaining graham crackers.
Stir in sugar and cinnamon. Pour into a container with a 10-cup capacity and a t
ight fitting lid.
Seal container; label with date and contents.
Store in a cool, dry place. Use within 6 months.
Makes about 9 cups of Homemade Graham Cracker Crust Mix.
- - - - - - - - - - - - - - - - - -

Homemade Herbed Stuffing Mix
Categories : Side Dish Mixes
*Copycat
-------- ------------ --------------------------------
30 slices bread -- firm-textured
3 tablespoons instant minced onion
3 tablespoons dried parsley flakes
2 teaspoons garlic salt
3/4 teaspoon ground sage
1/2 teaspoon seasoned pepper
Preheat oven to 300F. Cut bread into 1/2" cubes.
Put bread cubes in a single layer on two 13" x 9" baking pans; toast in the oven
for 45 minutes, stirring occasionally. Meanwhile combine the oil and the mince
d onion, dried parsley, garlic salt, ground sage and pepper. Remove the toasted
bread cubes from the oven and cool slightly. Dump toasted cubes into a large bow
l; toss lightly with the oil mixture to coat cubes.
Put seasoned bread cubes into a large airtight container. Label with date and co
ntents. Store in a cool, dry place. Use within 3-4 months.
Makes about 12 cups of Homemade Herbed Stuffing Mix.
- - - - - - - - - - - - - - - - - -

Homemade Hot Roll Mix
-------- ------------ --------------------------------
5 pounds unbleached flour -- or all-purpose
1 1/4 cups sugar
4 teaspoons salt
1 cup nonfat dry milk -- instant
Combine all ingredients in a large bowl. Stir together to distribute evenly. Put
in a large airtight container. Label with date and contents. Store in a cool, d
ry place. Use within 6-8 months.
Makes about 22 cups Homemade Hot Roll Mix.
Whole Wheat Hot Roll Mix Variation: Use 9 cups of whole-wheat flour and 8 cups
of unbleached flour; decrease sugar to 1 cup. Substitute packed brown sugar for
granulated, if desired. Use within a week if stored in a cool dry place, as whol
e grain flours can turn rancid quickly. Will keep for 10-12 weeks under refriger
ation or up to 6 months in the freezer.
Makes about 18 cups Whole Wheat Hot Roll Mix.
- - - - - - - - - - - - - - - - - -

Homemade Meusli Oatmeal Mix
Categories : Breakfast Mixes
*Copycat
-------- ------------ --------------------------------
8 cups quick cooking oats -- not instant
1/2 cup packed brown sugar
2 teaspoons salt
2 1/2 teaspoons ground cinnamon
1 1/2 teaspoons ground nutmeg
1 1/2 cups dried apples -- and/or
raisins
Combine all ingredients in a large bowl. Stir with a wire whisk until evenly com
bined. Put into an airtight container with a 10-cup capacity. Label with date an
d contents. Store in a cool, dry place. Use within 6 months.
Makes about 10 cups of Homemade Meusli Oatmeal Mix.
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Homemade Mexican Meat Mix
-------- ------------ --------------------------------
5 pounds beef roast -- or
5 pounds combination of beef and pork roasts
3 onions -- chopped
1 can chopped green chilies -- 4 ounces
2 cans green salsa -- 7 ounces each
4 tablespoons unbleached flour
4 teaspoons salt -- or to taste
1 teaspoon ground cumin
Preheat oven to 275ø. Place the meat in a large roasting pan or Dutch oven. Do N
OT add salt or water. Cover with a tight lid and roast for 8-10 hours, or until
well done. (Alternate method: Cook with 1 cup of water for 35-40 minutes in a p
ressure cooker.) Drain meat, reserving juices. Cool meat; remove any bones. Shre
d meat and set aside.
Spray a large skillet with nonstick cooking spray. Sauté onions and green chilie
s for 1 minute. Add salsa, garlic powder, flour, salt and cumin. Reduce heat and
cook for 1 minute. Stir in reserved meat and meat juices. Cook for 5 minutes un
til thickened. Cool completely.
Put about 3 cups of meat mixture into each of three 1-quart freezer containers,
leaving 1/2" space at the top. Seal and label container with date and contents.
Freeze. Use within 6 months.
Makes about 9 cups of Homemade Mexican Meat Mix.
- - - - - - - - - - - - - - - - - -
Homemade Muffin Mix
-------- ------------ --------------------------------
3 cups sugar
2 teaspoons salt
2 teaspoons ground nutmeg
In a large bowl, combine flour, sugar, baking powder, salt, cinnamon and nutmeg.
Mix well. Put into a large airtight container. Seal and label with date and ing
redients. Store in a cool, dry place. Use within 6-8 months.
Makes about 11 cups of Homemade Muffin Mix.
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Homemade Oriental Stir Fry Mix
*Copycat
-------- ------------ --------------------------------
2 1/4 teaspoons instant beef bouillon granules
6 tablespoons wine vinegar
6 tablespoons water
1 1/2 teaspoons fresh ginger root -- grated
3/4 cup soy sauce -- or tamari
3/4 cup dark corn syrup
2 2/3 cups water
Combine cornstarch, garlic powder, bouillon granules and onion powder. Use a whi
sk to stir in vinegar, 6 tablespoons water and ginger until cornstarch is dissol
ved. Stir in soy sauce, cornstarch and remaining 2 2/3 cups water.
Pour into a 5-cup container with a tight fitting lid. Label with dates and conte
nts. Store in refrigerator. Use within 4 weeks. Stir well before using.
Makes about 5 cups Homemade Oriental Stir Fry Mix.
- - - - - - - - - - - - - - - - - -
NOTES : Use to make Teriyaki Beef & Vegetables, Shrimp & Vegetable Stir Fry, or
Stir Fry Cashew Chicken.

Homemade Quick Mix
-------- ------------ --------------------------------
8 1/2 cups unbleached flour -- or all-purpose
1 tablespoon salt
2 teaspoons cream of tartar
1 1/2 cups nonfat dry milk -- instant or
1 1/2 cups dry buttermilk powder
In a large bowl, sift together all dry ingredients. Blend well. Cut in shortenin
g by hand or with a heavy-duty mixer until the mixture resembles cornmeal in tex
ture. Put into an airtight container; label with date and contents. Store in a c
ool, dry place. Use within 10-12 weeks.
Makes about 13 cups of Homemade Quick Mix.
Variation: Use 4 1/4 cups unbleached flour and 4 1/4 cups whole wheat flour. In
crease baking powder to 5 tablespoons.
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Homemade Snack Cake Mix
*Copycat
-------- ------------ --------------------------------
8 3/4 cups unbleached flour
2 tablespoons baking soda
1 tablespoon salt
In a large bowl, combine all ingredients. Stir with a wire whisk until blended.
Divide mixture into 6 portions, about 2 1/3 cups each. Store in containers with
tight fitting lids. Label all containers with date and contents. Store in a cool
, dry place. Use with 10-12 weeks.
Makes about 13 1/2 cups of Homemade Snack Cake Mix, or 6 packages.
- - - - - - - - - - - - - - - - - -

Homemade Sweet Quick-Bread Mix
-------- ------------ --------------------------------
2 tablespoons baking soda
1 tablespoon salt
3 cups granulated sugar
3 cups firmly packed light brown sugar
In a large bowl, stir flour, baking powder, baking soda, salt, granulated sugar
and brown sugar with a large wire whisk until well blended. Spoon into a contain
er with a 24-cup capacity and a tight fitting lid. Seal container and label with
date and contents. Store in a cool, dry place. Use within 6 months.
Makes about 20 cups of Homemade Sweet Quick-Bread Mix.
- - - - - - - - - - - - - - - - - -

Homemade V8 Juice
Recipe By :
-------- ------------ --------------------------------
15 pounds fully ripe tomatoes -- chopped
2 cups celery -- chopped
3 large onions -- chopped
3 cloves garlic minced/mashed
1/4 cup sugar -- or to taste
2 tablespoons salt
3/4 teaspoon pepper
2 teaspoons prepared horseradish
1/3 cup lemon juice Worcestershire to taste
Over medium high heat bring the vegetables to a boil and boil gently for about 2
0 minutes. In a covered blender (food processor) and a portion at a time process
until smooth.
Strain and discard pulp. Add seasonings and bring to just under boiling if canni
ng, or chill and freeze.
Yield about 6 quarts.
- - - - - - - - - - - - - - - - - -

Homemade White Sauce Mix
*Copycat
-------- ------------ --------------------------------
2 cups instant dry milk -- or
1 1/2 cups regular non-instant nonfat dry milk
1 cup unbleached flour
2 teaspoons salt
1 cup butter or margarine
Combine dry milk, flour and salt; mix well. Cut in butter or margarine until mi
xture resembles fine crumbs. Put in a large airtight container; label with date
and contents. Store in refrigerator. Use within about 2 months.
Makes 1 quart Homemade White Sauce Mix.
- - - - - - - - - - - - - - - - - -
NOTES : Use to make Basic White Sauce, Cream-of-Chicken Soup, Potatoes au Gratin
, Broccoli Cheese Soup in Bread Bowls, or Swedish Meatballs.

Hopeless Twinkles
Recipe By :
*Copycat
-------- ------------ --------------------------------
-----the filling-----
3/4 cup evaporated milk
1/2 cup Crisco
1 cup sugar
-----the cake-----
3 large eggs
1 cup milk -- whole
1/2 cup butter
1 1/2 cups sugar
1 teaspoon salt
The Filling. Cream the butter 5 minutes, medium speed. Add Crisco a little at a
time. Cream another 3 or 4 minutes. Add the sugar a little at a time while cont
inuing to beat. Then add the milk, mixed first with the vanilla, beating and sc
raping the sides and bottom of the bowl frequently.
The longer you beat this the better it becomes. The Cake. Preheat oven to 350F.
Grease two 8" square cake pans or baking dishes, or use a 13x9x2 pan. Beat 1 min
ute after each addition. Pour batter into prepared pans.
Bake at 350F for 30-35 minutes (40-45 minutes for an oblong pan) or until you c
an insert a toothpick and it comes out clean. Cool the cake in pan on a rack. I
t's best to use the cake for Twinkles when it is slightly frozen - about 30 minu
tes in the freezer. Then cut them into 1-1/2x3-1/2" bars.
Put bottom side of each bar up on waxed paper. Spread half of the bars with the
filling and put together with an unfrosted bar, sandwich style. Refrigerates up
to 2 weeks, freezes up to 1 year.
- - - - - - - - - - - - - - - - - -

Hopkins House Tomato Rubaiat
Recipe By :
Side Dish
-------- ------------ --------------------------------
2 ounces butter -- melt
4 tablespoons flour
2 cups half and half
salt -- pepper, garlic salt
onion salt
12 ounces frozen peas -- cook
20 tomatoes
parmesan cheese -- grate
Cook butter and flour together until flour is well blended. Add half and half. C
ook until sooth and thickened, stirring constantly. Season with salt, pepper, ga
rlic salt, and onion salt. Add peas.
Cut the tops off the tomatoes and hollow out each tomato. fill with creamed pea
mixture and sprinkle with Parmesan cheese. Heat in a 450F oven until tomatoes ar
e heated through.
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Hostess Twinkie
Recipe By :
*Copycat
-------- ------------ --------------------------------
cake
non stick spray
4 egg whites
1 box golden pound cake mix -- (16 ounces)
2/3 cup water
filling
1/3 cup veg shortening
1 1/3 cups powdered sugar
1 tablespoon granulated sugar
1 teaspoon vanilla extract
2 drops lemon extract
Preheat the oven to 325. Fold 12 piece of alum foil 1 3/4 (top) 4" length in hal
f twice. Wrap the folded foil around a small spice bottle to create a mold. Leav
e the top of the mold open for pouring in the batter. Arrange them on a cookie
sheet or in a shallow pan. Grease the inside of each mold with a light coating
of nonstick spray. Disregard the directions on the box of cake mix, instead bea
t the egg whites until stiff.
Combine them with the cake mix and water and beat until thoroughly blended abou
t 2 minutes. pour the batter into the molds filling each one about 3/4 inch. Ba
ke for about30 minutes or until the cake is golden brown and a toothpick stuck
in the center comes out clean. For the filling cream the butter and shortening,
slowly add the sugars while beating.
Add the evaporated milk, vanilla and lemon extract. mix on med speed until comp
letely smooth and fluffy. When the cakes are done and cooled, use a tooth pick
to make three small holes in the bottom of each one. Move the toothpick around
the inside of each cake to create space for the filling. Using a cake decorator
or plastic bag or pastry bag inject each cake with filling through all three h
oles.
- - - - - - - - - - - - - - - - - -

Hot Cocoa Mix
Recipe By :
Categories : Beverages Mixes
*Copycat
-------- ------------ --------------------------------
2 cups nonfat dry milk powder
3/4 cup sugar
1/2 cup Hershey's cocoa
1/2 cup powdered nondairy creamer
1 d -salt
In large mixing bowl combine all ingredients. Blend well. Store in tightly cover
ed container.
Makes 3 3/4 Cups of mix.
Combine 1/4 cup mix and 3/4 cup boiling water. Stir. 15 servings.
- - - - - - - - - - - - - - - - - -

Houston's Canadian Cheese Soup
Recipe By :
Dairy
-------- ------------ --------------------------------
1/2 cup margarine
1 cup carrots -- 1/8" cube
1/2 cup celery -- 1/8" cube
3 cups chicken broth
3 cups half-and-half
2 pounds Velveeta cheese -- sm cubes
1 tablespoon fresh parsley -- chop fine
diced tomatoes -- or
diced jalapeno chiles as -- garnish (opt)
Melt the margarine in a Dutch oven. Add the carrots, onions and celery all at on
ce and sauté until soft but not brown. Add flour and stir to combine.
Cook until mixture begins to turn a light-brown color. Over medium high heat, a
dd the chicken broth a little at a time. Stir and continue to cook and stir with
a whisk until a thick base if formed.
Add half and half being careful not to let it boil. Add cheese, stirring until m
elted. Just before serving add parsley.
Garnish with diced tomatoes and jalapenos, if desired.
Source: Houston's Restaurant
- - - - - - - - - - - - - - - - - -

Howard Johnson Spicy Mustard
Recipe By :
-------- ------------ --------------------------------
1/4 cup Dijon mustard
1/4 cup French's prepared mustard
1/4 cup honey
Makes 3/4 cup.
Refrigerate.
- - - - - - - - - - - - - - - - - -

Howard Johnson's Boston Brown Bread
Recipe By :
-------- ------------ --------------------------------
1 cup unsifted whole wheat flour
1 cup unsifted rye flour
1 cup yellow corn meal
3/4 cup molasses
2 cups buttermilk
Grease and flour a 2 qt. mold. Combine flours, corn meal, soda ,salt. Stir in m
olasses, buttermilk. Turn into mold, cover tightly.
Place on trivet in deep kettle. Add enough boiling water to kettle to come half
way up sides of mold; cover. Steam 3 1/2 hr., or until done.
Remove from mold to cake rack. Serve hot with baked beans.
Makes 1 loaf
Source: Secret Restaurant Recipes Duplicated by Gloria Petzer
- - - - - - - - - - - - - - - - - -

Hunt's Roast Beef
Recipe By :
-------- ------------ --------------------------------
4 pounds beef roast -- (boneless)
1 teaspoon beau bonde seasoning -- (or salt
1/2 teaspoon lemon pepper
2 tablespoons vegetable oil
1 can tomato sauce -- (15-oz)
2 medium onions -- sliced
1 1/2 cups sliced celery
1 teaspoon sugar
4 carrots -- quartered
2 medium potatoes -- quartered
1 (scrubbed and unpeeled)
1 cup dry wine
Sprinkle roast with salt and pepper (or Beau Monde). In Dutch oven, brown roast
in hot oil; drain. Add remaining ingredients, except carrots and potatoes. Simm
er, covered, 1 1/2 hours.
Add vegetables, cover, and simmer 1 hour longer. When I feel lazy, I simply spra
y the crockpot with non-stick cooking spray (i.e., Pam), omit the oil, add the r
oast, and then mix the remainder of the ingredients with a little wine, pour it
over the roast, and let it cook on LOW for about 6 hours. Tasty and easy!
It's from the Hunt's Cookbook (modified)
- - - - - - - - - - - - - - - - - -

IHOP Pancakes
Recipe By : Todd Wilbur "Top Secret Recipes"
Categories : Breakfast *Copycat
-------- ------------ --------------------------------
nonstick spray
1 egg
1 cup buttermilk
1 teaspoon baking powder -- (heaping)
1/4 cup cooking oil
1. Preheat a skillet over medium heat. Use a pan with a nonstick surface, or use
nonstick spray.
2. In a blender, or with a mixer, combine all if the remaining ingredients until
smooth.
3. Pour the batter by spoonfuls into the hot pan, forming 5" circles.
4. When the edges appear to harden, flip the pancakes. they should be light brow
n.
5. Cook on the other side for the same amount of time. They should be light brow
n.
Makes 8-10 pancakes
- - - - - - - - - - - - - - - - - -

In-N-Out Double-Double
Recipe By :
Beef Sandwiches
-------- ------------ --------------------------------
1 plain hamburger bun
1 dash salt
1 tablespoon Kraft thousand island dressing
1 large tomato slice -- (or 2 small slices)
1 large lettuce leaf
1 onion slice
1. Preheat a frying pan over medium heat.
2. Lightly toast both halves of the hamburger bun, face down. Set aside.
3. Separate the beef into two even portions, and form each half into a thin pat
ty slightly larger than the bun.
4. Lightly salt each patty and cook for 2 to 3 minutes on the first side.
5. Flip the patties over and place two slices of cheese on top of each one. Coo
k for 2 to 3 minutes.
un dressing tomato lettuce beef patty with cheese onion slice beef patty with ch
eese top bun.
Makes 1 hamburger.
- - - - - - - - - - - - - - - - - -

Instant Spiced Tea Mix
Recipe By :
Categories : Beverages Mix
*Copycat
-------- ------------ --------------------------------
1 cup dry tang
1/2 cup instant tea
1 presweetened lemonade mix -- (or a measure, (1
-- qt. size)
that
would make 1 qt. -- like 1 scoop of
1 " country time")
1 teaspoon ground cloves
1 teaspoon ground cinnamon
Mix all ingredients well in a large bowl. Store in air-tight jars. This will mak
e about 5 cups of dry mix.
To serve: Add 2-3 teaspoons of dry mix to a cup of boiling water.
- - - - - - - - - - - - - - - - - -

Italian Flavored Shake In-A-Bag Mix
Recipe By :
-------- ------------ --------------------------------
1 pound chicken pieces -- or
1 pound pork chops -- or
1 pound beef cubes
1 tablespoon olive oil -- (optional)
1 cup healthy bread crumbs -- (index)
1/2 cup grated Romano or parmesan
cheese
1/4 cup parsley -- chopped
2 tablespoons oregano
1 tablespoon basil
1 teaspoon salt
1/2 teaspoon pepper
1. Preheat oven to 400F.
2. Coat meat with milk and egg, as described in the recipe for "Shake-In-A-Bag M
ix for Chicken (index), OR brush the meat with olive oil before coating.
Combine crumbs, cheese, and spices in a paper bag, drop meat into the bag. Arran
ge meat in a shallow baking pan.
Bake 1 hour.
YIELD: 18 Ounces
Source: Cheaper and Better
- - - - - - - - - - - - - - - - - -

Italian Mocha Espresso
Recipe By :
-------- ------------ --------------------------------
1 cup instant coffee
1 cup sugar
4 1/2 cups nonfat dry milk
1/2 cup cocoa
Use 2 Tablespoons to one small cup of hot water.
Serve in demitasse cups.
Makes about 7 cups of mix.
- - - - - - - - - - - - - - - - - -

Italian Seasoning Mix
Recipe By :
*Copycat
-------- ------------ --------------------------------
2 tablespoons dry rosemary leaves
3/4 teaspoon fennel seed
1/4 cup dry oregano leaves
1/4 cup dry basil
1 tablespoon dry thyme
Whirl rosemary and fennel seeds in a blender until powdered; stir in and mix r
emaining ingredients; store in an airtight container for up to 6 months.
Makes about 3/4 cup.
Sprinkle this seasoning on oiled or buttered chicken or turkey before cooking; s
prinkle on any meaty fish before grilling or broiling; add to a plain bean or ve
getable soup. It's the best combination I've found a lot cheaper than the 'store
bought' kind.
- - - - - - - - - - - - - - - - - -

J. L. Hudson's Cheese Bread
Recipe By :
Dairy
-------- ------------ --------------------------------
1 cup warm water
1 envelope quick rise dry yeast
1 teaspoon sugar
3 1/2 cups flour
2 teaspoons salt
5 1/2 cups sharp cheddar -- grated
2 large eggs -- beat
1 egg -- beat
2 tablespoons milk
In a 16-oz measuring cup combine warm water, yeast and sugar. Give it a stir and
let it stand until it bubbles to the rim of the pitcher (5 or 6 minutes). Meanw
hile mix together flour, salt and cheese. Work in 2 eggs and the yeast mixture u
ntil dough can be kneaded in bowl with floured hands, 6 to 8 minutes.
When smooth and elastic, let dough rice in greased bowl, covered, 1 hour. Punch
down and let rise again. Shape to fit greased 9" Pyrex loaf dish. Wipe top of lo
af in mixture of 1 egg and 2 tbs milk. Let rise until doubled. Bake in preheated
375F oven about 45 minutes or until nicely browned. Remove from pan. Cool befo
re slicing.
Source: Gloria Pitzer's Newsletter.
- - - - - - - - - - - - - - - - - -

Jack Daniel's Honey Mustard
Recipe By :
-------- ------------ --------------------------------
1/2 cup honey
1/2 cup dark vinegar
1/2 cup dark brown sugar -- packed
2 eggs
2 tablespoons flour
2 tablespoons prepared French's yellow mustard
1/2 cup Jack Daniel's whiskey
1 bottle Kraft's horseradish -- (9 ounces) cream
sauce
Put honey, vinegar, sugar, eggs and flour into blender a few seconds to blend at
high speed until smooth. Transfer to a 2-quart saucepan.
Cook on medium high whipping briskly with whisk to prevent it from sticking to b
ottom of pan. It will thicken just as it comes to a boil.
Quickly add mustard and whiskey. Continue to cook and stir briskly only 1/2 minu
te. Remove from heat. Add the horseradish.
Beat well. Cool completely. Bottle and cap tightly. Can store refrigerated 6-8 w
eeks. Freezes for months. Recipe can be halved.
- - - - - - - - - - - - - - - - - -

Jack-In-The-Box Jumbo Jack
Recipe By :
Beef Sandwiches
-------- ------------ --------------------------------
1 dash salt
2 teaspoons mayonnaise
2 tomato slices
1 large lettuce leaf
1 tablespoon onion -- chopped
1. Preheat a frying pan over medium heat.
2. Lightly toast both halves of the hamburger bun, face down. Set aside.
3. Form the ground beef into a thin patty slightly larger than the hamburger bu
n.
4. Cook the patty in the hot pan for 2 to 3 minutes per side. Lightly salt.
un half of mayonnaise beef patty tomatoes lettuce leaf pickles onion remainder
of mayonnaise top bun.
Makes 1 hamburger.
- - - - - - - - - - - - - - - - - -

Jack-In-The-Box Taco
Recipe By :
Categories : Tex-Mex Beans
*Copycat
-------- ------------ --------------------------------
1 pound ground beef
1/3 cup refried beans
1/4 teaspoon salt
2 tablespoons chili powder
1/4 cup Ortega or pico pica mild -- taco sauce
12 soft corn tortillas
3 cups cooking oil -- Crisco brand
1 head lettuce -- chop fine
Slowly brown the beef over low heat, using a wooden spoon to chop and stir the
meat, keeping it very fine and smooth. When the beef is brown drain the fat. Add
the refried beans and use the wooden spoon to smash the whole beans into the m
ixture creating a smooth texture.
Add the salt chili powder and 2 T of the taco sauce to the mixture. Remove from
the heat. In another skillet heat 1/4 inch of oil until hot. test with a small p
iece of tortilla-it should bubble when dropped into the oil.
Spread 1/2 of the beef mixture on the center of each corn tortilla. Fold the tor
tillas over and press so that the beef filling acts as an adhesive and holds the
sides together. Drop each taco into the pan of hot oil and fry on both sides un
til crispy. When cooked remove the tacos from the oil and place them on a rack o
r some paper towels until they are a little cooler.
PRY open slightly add 1/2 slice American cheese and some lettuce. top with abou
t 1/2 tsp of the remaining taco sauce.
- - - - - - - - - - - - - - - - - -

Jeanne's Cake
Recipe By :
-------- ------------ --------------------------------
***BASE***
1/3 cup shortening
1/4 cup icing sugar
1 teaspoon vanilla
1 cup flour
***CAKE***
1/2 cup shortening
3/4 cup sugar
2 eggs
1 teaspoon vanilla
1 1/2 cups flour
1/2 teaspoon salt
1/2 cup milk
***FROSTING***
1/2 cup milk
2 tablespoons flour
1/2 cup butter
1/4 cup shortening
1 cup icing sugar
1 dash salt
For base: Cut shortening into dry ingredients; mix well. Pat firmly and evenly i
nto an 8-inch square pan. Bake at 350F for 10-12 min. Cool.
For cake: Cream shortening and sugar; add eggs and vanilla, beating well until f
luffy. Sift flour, baking powder and salt together; add to creamed mixture alter
nately with milk. Pour batter into a greased and floured 8-inch square pan.
Bake at 350F for 35-40 min. Cool.
For frosting: In small saucepan, stir together the milk and the flour. Cook, sti
rring constantly until mixture is thickened and smooth; cool. On highest speed o
f mixer, beat cooled flour mixture wit h butter, shortening and vanilla until sm
ooth and fluffy. Blend in icing sugar and salt; continue beating until frosting
is fluffy- at least 15 min. Assemble.
To Assemble Cake: Place shortbread base on serving plate; spread with small amo
unt of frosting. Place cake on base. Cover top and sides of cake with remaining
frosting. If desired, garnish with chocolate sprinkles or decorate as you wish.
- - - - - - - - - - - - - - - - - -

Jim Echols' Cajun Spice
Recipe By :
*Copycat
-------- ------------ --------------------------------
1 teaspoon salt
1 teaspoon cayenne powder
1 teaspoon crushed chilies
1 teaspoon ginger powder
1/2 teaspoon thyme
Mix all ingredients together in a small bowl. Store in an airtight container. Te
rry says, "One of the guides, Jim Echols, gave me this recipe.
I would prepare monster-sized batches of it for him and the other guides to use
in preparing blackened (Cajun) trout. -- A special surprise for guests at shore
lunches. Also try it in hamburgers, on sautéed chicken or turkey, and on popcorn
.
From Calgary Herald, by Terry Bullick (89.05.03)
- - - - - - - - - - - - - - - - - -

Junkfood Cookbook KFC
Recipe By :
-------- ------------ --------------------------------
3 pounds chicken pieces
1/2 cup flour
1 package dry Italian-style salad dressing
salt
1 egg
2 tablespoons club soda
1 cup pancake mix -- (or more)
1 teaspoon poultry seasoning
1 teaspoon paprika
1/4 teaspoon pepper
oil for deep frying
Rinse chicken pieces; pat dry with paper towels. Mix flour with dry salad dressi
ng mix & salt to taste. Dip chicken pieces in this mixture and let sit for a cou
ple of minutes. Beat egg and club soda; in another shallow bowl, blend pancake m
ix with poultry seasoning, paprika and pepper. Dip flour-coated chicken pieces i
n egg mixture, then in pancake mix mixture.
Let sit on wire rack while heating deep fat to 375 degrees. Cook chicken pieces,
turning once, until a rich golden brown, about 20-25 minutes. Drain on paper to
wels.] Yield: 4 servings. Variation: To prepare EXTRA CRISPY CHICKEN, dip the ch
icken (after it has been coated in the pancake mixture) back in the egg mixture
and again in the pancake mixture. Fry until done.
- - - - - - - - - - - - - - - - - -

Kahlua Coffee Liqueur
Recipe By :
-------- ------------ --------------------------------
2 cups vodka -- (80 proof) --
2 cups water
1 1/4 cups sugar
1 1/2 tablespoons vanilla extract
1 1/2 tablespoons instant coffee
1 bottle to store liqueur
Combine all of the ingredients in a saucepan. Cover and cook over medium heat, s
tirring occasionally, until the sugar has completely dissolved. Remove the mixtu
re from the heat and let it cool. Be sure to keep it covered.
Store in any empty bottle with a screw top or another bottle with a resealable l
id.
Note: It is very important that you use a covered saucepan when making this dri
nk. the alcohol will boil away if the solution is not covered when it gets hot.
Also, the longer this drink is bottled and stored in a dark, cool place, the bet
ter it will taste. For the best flavor, store it for at least thirty days before
drinking. Makes great gifts.
Source: Top Secret Recipes by Todd Wilbur
- - - - - - - - - - - - - - - - - -

Keebler Pecan Sandies
Recipe By :
Desserts
-------- ------------ --------------------------------
2 eggs
2 tablespoons water
1 cup pecans -- shelled
1. Preheat the oven to 325F degrees.
2. In a large bowl, cream together the shortening, sugar, and salt with an elec
tric mixer on medium speed.
3. Add the eggs and beat well.
4. While mixing, slowly add the flour, baking soda, and water.
5. Chop the pecans into very small bits using a food processor or blender on lo
w speed. Be careful not to over chop; you don't want to make pecan dust. The p
ieces should be about the size of rice grains.
6. Add the pecans to the dough and knead with your hands until the pecans are w
ell blended into the mixture.
7. Roll the dough into 1-inch balls and press flat with your hands onto greased
baking sheets. The cookies should be about 2 inches in diameter and 1/2-inch t
hick.
8. Bake for 25 to 30 minutes or until the edges of the cookies are golden brown
.
- - - - - - - - - - - - - - - - - -

Keebler Soft Batch Chocolate Chip Cookies
Recipe By :
*Copycat
-------- ------------ --------------------------------
1 pound butter -- softened
2 eggs
1/3 cup water
1 1/2 cups packed brown sugar
1 teaspoon baking powder
1 teaspoon salt
6 ounces semi sweet chocolate chips
Cream the butter, eggs, molasses, vanilla and water in a medium bowl. In a large
bowl sift together the sugars, baking powder, baking soda, salt and flour.
Combine the moist mixture with the dry mixture add the chocolate chips. Shape th
e dough into 1 inch balls and place them 1 inch apart on an ungreased cookie sh
eet. Bake for 8 minutes or until light brown around edges.
- - - - - - - - - - - - - - - - - -

Keen-Tucky Coleslaw
Recipe By :
-------- ------------ --------------------------------
6 cups chopped cabbage
1 cup finely shredded carrots
1/4 cup sugar
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup milk -- -dressing
1 cup mayo -- (not salad dressing)
1/2 cup buttermilk
1/2 teaspoon celery seed
3 drops hot pepper sauce
Toss chopped cabbage lightly with sugar, carrots, salt & pepper. Drench all with
milk. Cover and refrigerate about 15 min. Meanwhile, combine mayo, buttermilk,
celery seed, pepper sauce and onion.
Mix well with cabbage. Refrigerate again at least 1 hour before serving. Drain s
ome of dressing first and serve it separately. Settles quite a bit.
Keeps 24 hrs. only.
- - - - - - - - - - - - - - - - - -
Kenny Roger's Corn Muffins
Recipe By :
-------- ------------ --------------------------------
1/2 cup butter
2/3 cup sugar
1/4 cup honey
2 eggs
1/2 teaspoon salt
3/4 cup yellow cornmeal
1/2 cup milk
3/4 cup frozen yellow corn
Cream together butter, sugar, honey, eggs and salt in a large bowl. Add flour, c
ornmeal and baking powder and blend thoroughly. Add milk while mixing. Add corn
to mixture and combine by hand until corn is worked in.
Grease a 12-cup muffin pan and fill each cup with batter.
Bake for 20-25 minutes or until muffins begin to turn brown on top.
- - - - - - - - - - - - - - - - - -

Kentucky Fried Chicken Gravy
Recipe By :
Sauces
-------- ------------ --------------------------------
1 cup water
1/4 cup cornstarch
10 ounces chicken broth
2 chicken bouillon cubes
20 ounces beef gravy
1 pinch sage
Cracklin Good Gravy:
Blend until smooth 1 c water & 1/4 cup cornstarch (in blender). In sauce pan ove
r medium heat combine this with 10-oz can Banquet Chicken Broth or home made sto
ck, 2 chicken bouillon cubes, two (10-oz ea) cans Franco American Beef Gravy. St
ir until thick & clear.
Serve over chicken, thoroughly heated. Serves 6 nicely. A PINCH of sage to this
does wonders for flavor. Bouillon powder may be substituted for the cubes if yo
u wish." Chipped from the bottom of Sharon's Igloo
- - - - - - - - - - - - - - - - - -

Kernel Censor's Fried Chix
Recipe By :
Main Dish
-------- ------------ --------------------------------
1 cup whole milk
1 cup club soda
3 pounds chicken fryer parts
1 cup Aunt Jemima pancake mix
2 packages Good Seasons Italian mild -- salad dressing mix
3 tablespoons all-purpose unbleached flour
2 teaspoons salt
1/4 cup lemon juice
2 teaspoons vegetable cooking oil
Wash chicken pieces, pat dry, and allow to air dry in refrigerator for 1 or more
hours. Combine the last 5 ingredients to make a paste. Spread the paste over th
e chicken. Stack pieces in a bowl, cover, and let stand in refrigerator overnigh
t. About one hour before serving, heat about 1-1/2 pints of cooking oil in a hea
vy saucepan or deep-fry pot to 425F.
Oil should be about 3 inches deep. While oil is heating, put milk and club soda
in a deep narrow bowl and dip each piece of chicken in the liquid; letting the e
xcess liquid drip off. Dust pieces lightly, but evenly with Aunt Jemima Pancake
Mix. Do not overcoat.
Air dry the pieces for a few minutes without letting the pieces touch each other
. Deep fry a few pieces at a time in the hot oil, and place on a cookie sheet;
bake uncovered for 30 minutes in the oven at 350F.
- - - - - - - - - - - - - - - - - -

KFC Almost Fried Chicken
Recipe By :
-------- ------------ --------------------------------
-----marinade-----
3 pounds chicken
2 packages Italian salad dressing mix
3 tablespoons flour
2 teaspoons salt
1/4 cup lemon juice
-----coating-----
1 cup milk
1 1/2 cups pancake mix
1 teaspoon paprika
1/2 teaspoon sage
1/4 teaspoon pepper
Make a paste out of the marinade ingredients. Coat chicken evenly. Stack chicken
pieces in a bowl. Cover and refrigerate overnight or at least for several hours
. Mix pancake mix with other seasonings. Dip pieces of chicken in milk, then in
pancake coating. Dust off excess.
Lightly brown in skillet with 1/2 inch vegetable oil in it. Brown for 4 minutes
each side. Remove and place in a single layer on shallow baking pan. Seal with
flour. Bake for 1 hour at 350^F. Uncover and baste again with milk Return, unco
vered, to oven heated to 400^F, to crisp for 10 minutes.
- - - - - - - - - - - - - - - - - -

KFC Big Bucket In The Sky Chicken
Recipe By :
-------- ------------ --------------------------------
2 packages Lipton cup soup tomato or
(cream of chicken/mush
and add 2 T paprika)
3 cups self rising flour
2 packages Good Season Italian -- (dry)
1 teaspoon salt
1/4 pound butter melted in pan
Mix dry ingredients together and place some of mixture in a bag and add pieces o
f chicken and shake, then repeat again.
Bake at 350F for 1 hour.
- - - - - - - - - - - - - - - - - -
KFC Biscuits
Recipe By :
-------- ------------ --------------------------------
1 tablespoon sugar
1 cup milk
1/3 cup mayo
Combine flour, sugar, milk and mayo into smooth dough.
Divide batter equally between 10 paper-lined cupcake wells and bake 350F about 3
0 minutes or until golden brown.
- - - - - - - - - - - - - - - - - -

KFC Buttermilk Biscuits
Recipe By :
-------- ------------ --------------------------------
1/2 cup butter
2 1/2 tablespoons granulated sugar
1 egg -- beaten
3/4 cup buttermilk
1/4 cup club soda
1 teaspoon salt
5 cups Bisquick biscuit mix
Combine all of the ingredients and knead by hand until smooth. Flour your hands,
pat the dough flat to 3/4 inch thickness on waxed paper and punch out biscuits
with a biscuit cutter.
Bake on greased sheet for 12 minutes or until golden brown.
- - - - - - - - - - - - - - - - - -

KFC Chicken
Recipe By :
-------- ------------ --------------------------------
3 pounds chicken pieces
1/2 cup flour
1 package dry Italian-style salad dressing mix
salt
1 egg
2 tablespoons club soda
1 cup pancake mix; or more
1 teaspoon poultry seasoning
1 teaspoon paprika
1/4 teaspoon pepper
oil for deep frying
Rinse chicken pieces; pat dry with paper towels. Mix flour with dry salad dressi
ng mix & salt to taste. Dip chicken pieces in this mixture and let sit for a cou
ple of minutes. Beat egg and club soda; in another shallow bowl, blend pancake m
ix with poultry seasoning, paprika and pepper.
Dip flour-coated chicken pieces in egg mixture, then in pancake mix mixture. Let
sit on wire rack while heating deep fat to 375 degrees. Cook chicken pieces, tu
rning once, until a rich golden brown, about 20-25 minutes. Drain on paper towel
s.] Yield: 4 servings.
Variation: To prepare EXTRA CRISPY CHICKEN, dip the chicken (after it has been c
oated in the pancake mixture) back in the egg mixture and again in the pancake m
ixture. Fry until done.
- - - - - - - - - - - - - - - - - -

KFC Cole Slaw
Recipe By :
-------- ------------ --------------------------------
6 cups cabbage -- chop
1 cup carrots -- shred fine
1/4 cup sugar
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup milk
1 cup mayo
1/2 cup buttermilk
1/2 teaspoon celery seed
3 drops hot pepper sauce
Toss cabbage lightly with sugar, carrots, salt and pepper. Drench all with milk
. cover and refrigerate for about 15 minutes. Meanwhile combine the mayo, butter
milk, celery seed pepper sauce and onion.
Mix well with cabbage. Refrigerate again at least 1 hour. Before serving drain s
ome of the liquid. This settles quite a bit. Keeps for 24 hours.
- - - - - - - - - - - - - - - - - -

KFC Fried Chicken/Variation
Recipe By :
-------- ------------ --------------------------------
1 broiler-fryer; cut up
3 cups water
1 tablespoon salt
2 teaspoons fines herbs
2 packages instant chicken broth
2 teaspoons seasoned salt
1/4 teaspoon seasoned pepper
1 cup flour
Cover chicken with mixture of water and salt. Chill in bowl for at least 1 hr. W
hirl herbs; onion powder, seasoned salt, instant chicken broth, and pepper in bl
ender. Combine with flour mixture while still wet until thickly coated with flou
r.
Melt enough shortening or salad oil to make 1" depth large skillet. Heat to 375.
Fry chicken pieces, turning once, 5 min. on each side. Lift, drain on paper tow
els. When pieces are fried, drain fat from skillet. Add one cup chicken broth to
skillet, add chicken pieces, cover skillet. Cook 15 min. or until fork tender.
- - - - - - - - - - - - - - - - - -

KFC Honey Bbq Wings
Recipe By :
-------- ------------ --------------------------------
***sauce***
1 1/4 cups ketchup
1/4 cup molasses
1/4 cup honey
1 teaspoon liquid smoke flavoring
1/2 teaspoon salt
1/4 teaspoon chili powder
***chicken***
6 cups vegetable oil -- up to 8
20 chicken wing pieces
1 egg -- beaten
1 cup milk
3/4 teaspoon pepper
3/4 teaspoon msg
1. Combine the sauce ingredients in a small saucepan over medium heat. Stir unti
l ingredients are well-combined and bring to a boil. Then reduce heat and simmer
uncovered for 15-20 minutes.
2. As sauce is simmering, heat up 6 to 8 cups of oil in a deep fryer set to 350F
.
3. Combine the beaten egg with the milk in a small bowl.
4. In another small bowl, combine the flour, salt, pepper and MSG.
5. When oil is hot, dip each wing first in the flour mixture, then into the milk
and egg mixture, and back into the flour. Arrange wings on a plate until each o
ne is breaded.
6. Fry the wings in the oil for 9-12 minutes or until light, golden brown. If yo
u have a small fryer, you may wish to fry 10 of the wings at a time. Drain on pa
per towels or a rack.
7. When the sauce is done, brush the entire surface of each wing with a light co
ating of sauce. Serve immediately.
Source: (http://www.topsecretrecipes.com)
Makes 2-4 servings (20 wings).
Once a regular menu item, these sweet, saucy wings are now added to the KFC menu
on a "limited-time-only" basis in many markets. So how are we to get that stick
y sauce all over our faces and hands during those many months when we're cruelly
denied our Honey BBQ Wings? Now it's as easy as whipping up a clone that recrea
tes a crispy breading on the chicken wings, and then slathering those puppies in
a tasty knockoff of the sweet, tangy honey BBQ sauce. "Limited-time-only" signs
-- we laugh at you!
- - - - - - - - - - - - - - - - - -

KFC Honey-Barbecue Chicken Wings
Recipe By :
-------- ------------ --------------------------------
1 bottle KC Masterpiece Bbq sauce
honey to taste
eggs
milk
flour
chicken wings
oil for frying
Add some honey to the BBQ sauce (to taste). Set aside. To prepare the wings, pre
pare an egg wash by mixing together some egg and milk (depending on how many win
gs you are going to do).
In another bowl, have some flour handy. First, dip the wings into the egg wash,
then into the flour, back into the egg wash and back into the flour one more tim
e. You can either deep fry them in oil (best) or spray them with PAM and bake th
em at 425until brown.
Turn them once, spray with PAM (if you are baking them) until both sides are bro
wned. Once wings are brown (fried or baked), place them into a pan with sides on
it. Pour over the BBQ/honey sauce and bake them until the wings are done. The l
ength of time will depend on how big the wings are.
- - - - - - - - - - - - - - - - - -

KFC Macaroni/Potato Salad
Recipe By :
Vegetables Salads And Dressings
-------- ------------ --------------------------------
dressing mixture
1/2 cup sour cream
1/2 cup miracle whip
1 cup Hellman's mayo
2 tablespoons prepared mustard
3 tablespoons sugar
1/2 teaspoon pepper
salad
2/3 cup celery -- chopped
2/3 cup sweet midget pickles -- chop
not use relish
2 tablespoons pimiento -- chopped or
1/2 small tomato; seed -- chop
8 cups elbow macaroni; cook -- drain, cool well
-- before add
DRESSING-Combine dressing ingredients and set aside.
MACARONI SALAD- Combine remaining ingredients in large bowl. Coat well with the
dressing. Refrigerate at least an hour before serving.
POTATO SALAD- Substitute 8 c cooked, peeled, cubed cold potatoes for the macaron
i. Increase the celery to 1 cup and substitute snipped green onions for the dri
ed. Can add 1 c of pitted black and/or stuffed green olives in either salad.
- - - - - - - - - - - - - - - - - -

KFC Original Recipe Fried Chicken
Recipe By :
Poultry
-------- ------------ --------------------------------
6 cups Crisco cooking oil
1 egg -- beaten
2 cups milk
4 tablespoons salt
2 teaspoons black pepper
1 teaspoon msg-
1 frying chickens -- with skin
cut into 6 pieces
Pour the oil into the pressure cooker and heat over medium heat to about 400F. I
n a small bowl combine the egg and milk. In a separate bowl, combine the remaini
ng 4 dry ingredients.
Dip each piece of chicken into the milk until fully moistened. Roll the moistene
d chicken in the flour mixture until completely coated. In groups of four or fiv
e drop the covered chicken pieces into the oil and lock the lid into place. When
the steam begins shooting through the pressure release set the timer for 10 min
utes.
After 10 minutes release the pressure and remove the chicken to paper towels or
a metal rack to drain. Repeat with the remaining chicken.
- - - - - - - - - - - - - - - - - -

KFC Spicy Buffalo Wings
Recipe By :
-------- ------------ --------------------------------
1 cup flour
2 tablespoons seasoned salt
12 chicken wings; cut 3 pcs;
- discard
tips
Dip wings in water then in seasoned flour. Fry in very hot oil about 1" deep in
heavy skillet until browned on both sides. Serve promptly with BBQ dipping sauce
, Sweet and Sour, or Blue Cheese Dipping Sauce. For HOT add 1 ds of cayenne to f
lour. EXTRA-CRISPY-Use Bisquick in place of flour.
Source: Gloria Pitzer's Make Alike Recipes.
- - - - - - - - - - - - - - - - - -

La Chatelain Salad Dressing
Recipe By :
-------- ------------ --------------------------------
2/3 cup real mayonnaise
2 tablespoons wishbone Italian dressing
2 tablespoons red wine vinegar
2 tablespoons juice from jar of sliced -- dill pickles
1/2 teaspoon salt
1 raw egg
1/4 teaspoon black pepper -- coarse ground
In order, place 1st 7 ingredients in blender. Puree for 10 seconds or until all
ingredients are incorporated. Pour dressing into top of double boiler that has b
een sprayed with non-stick spray. Over simmering water while constantly stirring
and scraping the pan with a rubber spatula, cook dressing until it has the con
sistency of buttermilk. (Don't boil the water rapidly or the egg will scramble)
.
Transfer to glass container and store in refrigerator until cool Serve over rom
aine lettuce and croutons, preferably from the La Madeleine bakery from which t
his copy cat recipe was copied. Add a generous sprinkling of Kraft Parmesan chee
se and toss.
- - - - - - - - - - - - - - - - - -

La Madeleine's Tomato Basil Soup
-------- ------------ --------------------------------
4 cups tomatoes -- (8-10), peeled,
-- cored and chopped *or*
4 cups canned whole tomatoes -- crushed
12 fresh basil leaves -- washed
1 cup heavy cream
1/4 pound sweet unsalted butter
salt to taste
1/4 teaspoon cracked black pepper -- cracked
Combine tomatoes, juice and/or stock in saucepan. Simmer 30 minutes. Puree, alon
g with the basil leaves, in small batches, in blender or food processor.
Return to saucepan and add cream and butter, while stirring, over low heat. Garn
ish with basil leaves and serve with your favorite bread.
- - - - - - - - - - - - - - - - - -

Lemon-Garlic Sauce2
Recipe By :
-------- ------------ --------------------------------
1 cup mayonnaise* -- (see notes)
juice from 1/2 lemon or 2 tbs bottled
-- juice
1 medium clove garlic -- crushed **
1 tablespoon parsley
1 teaspoon tarragon
1 dash cayenne pepper
2 tablespoons olive oil** -- (see notes)
Combine all ingredients and whisk for a minute.
Recipe is from Ducktrap River Fish Farm, Inc., recipe booklet.
Cynthia's notes: I use light mayonnaise, also bottled juice, and I used the minc
ed garlic instead of crushed. I also use extra light virgin olive oil.
I have used this on filets using mainly white fish, perch, cod and trout. I have
also used this on chicken as well adding pepper from pepper mill.
- - - - - - - - - - - - - - - - - -

Little Caesar's Crazy Bread
Recipe By :
-------- ------------ --------------------------------
1 tube 10-ounce Pillsbury pizza
dough
1 teaspoon garlic salt
Kraft 100% grated parmesan cheese
1. Preheat the oven to 425F.
2. Unroll the dough on a cutting board. Position it lengthwise (longer from let
to right than from top to bottom). With a sharp knife, cut the dough in half d
own the middle. Then cut each of those halves vertically in half, and then in h
alf once more so that you have 8 even strips of dough.
3. Being careful not to stretch the dough, place each strip on a lightly grease
d cookie sheet and bake for 6 to 8 minutes, or until the top just turns golden
brown.
4. While the dough bakes, melt the butter (on the stove or in the microwave on
high for 15 to 20 seconds), then add the garlic salt and stir until it dissolve
s.
5. Remove the browned dough from the oven and with a pastry brush or spoon spr
ead a coating of garlic butter over each piece. 6. Sprinkle a generous amount of
Parmesan cheese on each.
Makes 8 pieces.
- - - - - - - - - - - - - - - - - -

Little Caesar's Crazy Sauce
Recipe By :
-------- ------------ --------------------------------
1 can tomato paste -- (15-ounce)
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon dried basil
1/4 teaspoon dried marjoram
1/4 teaspoon dried oregano
1. Combine all the ingredients in an uncovered saucepan over medium heat.
2. When the sauce begins to bubble, reduce the heat and simmer for 30 minutes, s
tirring often.
3. Remove the sauce from the heat and let it cool.
Store in a tightly sealed container in the refrigerator; it will keep for 3 to
4 weeks.
Makes 1 1/2 cups.
- - - - - - - - - - - - - - - - - -

Long John Silver's Batter
Recipe By :
Categories : Fish And Seafood *Copycat
-------- ------------ --------------------------------
Bisquick
pancake mix
club soda
With wire whisk whip together equal parts Bisquick & boxed pancake mix with clu
b soda until it's the consistency of buttermilk.
Moisten fish fillets in water & then coat lightly but evenly in flour. Let dry
on waxed paper 5 minutes. Spear pieces one at a time with tip of sharp knife &
coat in batter.
Deep fry in 385F oil, about 4 minutes each side, until crispy and browned. Do no
t use tongs or coating will break apart.
- - - - - - - - - - - - - - - - - -

Long John Silver's Batter Dipped Fish
Recipe By :
-------- ------------ --------------------------------
3 cups soybean oil
2 pounds fresh cod fillets
1 cup water
1 egg
2 teaspoons granulated sugar
2 teaspoons salt
Heat oil to 400. Cut the fish into approximately 7x2" wedges. With a mixer blen
d the flour, water, egg, sugar, and salt. Dip each fillet into the batter coatin
g generously and quickly drop in the oil.
Fry each fillet until dark golden brown about 5 minutes. Remove and drain. Soybe
an oil is the secret here.
You might also want to try canola oil it is the oil lowest in saturated fat and
the taste difference is only slight
- - - - - - - - - - - - - - - - - -

Macaroni Salad
Recipe By :
Categories : *Copycat Pasta
-------- ------------ --------------------------------
1 box elbow macaroni -- (7 ounces) cooked
2 ribs celery minced fine
1/3 cup diced sweet pickles
1 1/2 cups fat free miracle whip
1/2 cup fat free mayo
1 teaspoon sugar
salt to taste
Combine everything just as listed. Refrigerate salad tightly covered several hou
rs before serving.
Famous Favorites pg83
- - - - - - - - - - - - - - - - - -

Maitre D/Hotel
Recipe By :
-------- ------------ --------------------------------
1 tablespoon lemon juice
1/2 teaspoon salt
1 dash cayenne
chopped parsley
Mix all and use over veggies, steak, chicken or fish.
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Make-Your-Own Cake And Dessert Mix
Recipe By :
-------- ------------ --------------------------------
2 1/2 cups all-purpose flour -- unsifted
2 cups sugar
1/2 cup cornstarch
1 cup vegetable oil
1/2 cup instant non-fat dry milk
DESSERTS FOR ONE OR TWO: Create your own smaller-sized cakes, coffeecakes, and b
rownies from this easy mix. Save the pans from the single-serve mixes and reuse
with your own combinations. Or, utilize 10 oz. custard dishes or casseroles, or
even soup or dessert dishes, as long as they are made of microwave-safe material
.
To avoid confusion, begin with these ideas and timings and then create other fav
orite combinations. Combine flour, sugar, cornstarch, baking powder and salt i
n large bowl; mix well. Combine oil and vanilla. Add to flour mixture. Mix with
fork just until crumbly. Mix in milk powder.
Store in tightly covered plastic dish or sealable plastic bag in refrigerator.
YIELD: Enough Mix for about 13 Desserts.
Source: The Microwave Times
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Margarita Marinade - Chi-Chi's
Recipe By :
Categories : Chi-Chi's *Copycat
Marinade
-------- ------------ --------------------------------
1 10 oz can chi chi diced tomatoes
-- and green chilies -- drained
1/4 cup orange juice
1/4 cup tequila
2 tablespoons fresh lime juice
1 tablespoon honey
1 teaspoon minced fresh garlic
1 teaspoon grated lime peel
The marinade can be used on the following meats:
Pork tenderloin, or Chicken breasts, or Beef tenderloin, or Flank steak
In large recloseable plastic food bag, combine all ingredients except meat. Mix
well. Add meat, seal the bag and turn over several times to coat meat thoroughly
. Place bag in refrigerator, turning bag occasionally 8 hours or overnight. Preh
eat broiler.
Remove meat from marinade; reserve marinade. Place meat on broiler pan. Broil 7
to 8 inches from heat source until desired doneness. In small saucepan, bring ma
rinade to a boil, boil one minute. Serve marinade with the meat. Marinade and 2
lbs of meat should serve 6 - 8 people.
Chi Chi Booklet
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Marie Callendar's Cake Like Corn Bread
Recipe By :
-------- ------------ --------------------------------
1 box corn muffin mix -- (9 ounces)
1 box yellow cake mix -- (9 ounces)
Prepare corn muffin mix just as box directs. Set aside. In another bowl prepare
yellow cake mix per box directions. Pour prepared cake mix into prepared corn mu
ffin mix and stir well. Turn batter into greased 9x12x2 pan. Bake at 350F for 30
to 35 minutes or until toothpick comes out clean. Serve warm with Honey Butter.
Source: Gloria Pitzer's Secret Fast Food Recipes
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Marie Callendar's Honey Butter
Recipe By :
Categories : Spreads *Copycat
-------- ------------ --------------------------------
1/4 pound butter
1/2 cup honey
6 slices bacon; cook crisp -- crumble
Beat butter in a 1-1/2 qt bowl with electric mixer, high speed, until light and
fluffy. Gradually on reduced speed, beat in honey and bacon, beating until thor
oughly combined and smooth. Keep refrigerated in covered container to serve with
in a week.
Source: Gloria Pitzer's Secret Fast Food Recipes
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Mars 3 Musketeers
Recipe By :
-------- ------------ --------------------------------
3/4 cup water
1/8 teaspoon salt
3 egg whites
1/3 cup semisweet chocolate chips
2 bags milk chocolate chips -- (12-ounce bags)
1. In a large saucepan over medium heat, combine the sugar, corn syrup, water, a
nd salt. Heat, stirring, to boiling, then continue to cook, using a candy therm
ometer to monitor the temperature.
2. Beat the egg whites until they are stiff and form peaks. Don't use a plastic
bowl for this.
3. When the sugar solution comes to 270F, or the soft-crack stage, remove from t
he heat and pour the mixture in thin streams into the egg whites, blending compl
etely with a mixer set on low speed.
4. Continue to mix until the candy begins to harden to the consistency of dough.
This may take as long as 20 minutes. At this point, add the semisweet chocolate
chips. Remember that the candy must already be at the consistency of dough whe
n you add the chocolate; the nougat will thicken no more after the chocolate i
s added.
5. When the chocolate is thoroughly blended and the nougat has thickened, press
it into a greased 9x9-inch pan. Refrigerate until firm, about 30 minutes.
6. With a sharp knife, cut the candy in half down the middle of the pan. Then
cut across into 7 segments to create a total of 14 bars.
7. Melt the milk chocolate chips in the microwave for 2 minutes on half power,
stirring halfway through the heating time. Melt completely, but be careful not
to overheat.
8. Resting a bar on a fork (and using your fingers if needed), dip each bar int
o the chocolate to coat completely and place on wax paper. Cool until firm at r
oom temperature, 1 to 2 hours.
Makes 14 candy bars.
- - - - - - - - - - - - - - - - - -

Mars Almond Bar
Recipe By :
-------- ------------ --------------------------------
1/2 cup water
2 tablespoons water
1 pinch salt
2 egg whites
35 unwrapped Kraft caramels
2/3 cup whole roasted almonds
1. In a large saucepan over medium heat, combine the sugar, corn syrup, 1/2 cup
of the water, and the salt. Heat to boiling, then cook using a candy thermometer
to monitor the temperature.
2. Beat the egg whites until they are stiff and form peaks. Don't use a plastic
bowl for this.
3. When the sugar mixture reaches 270F, or the soft-crack stage, remove from th
e heat and pour the mixture in thin streams into the egg whites, blending comple
tely with an electric mixer set on low.
4. Continue to mix about 20 minutes, or until the nougat begins to harden and th
ickens to the consistency of dough. Mix in the almonds.
5. Press the nougat into a greased 9x9-inch pan and chill until form, about 30
minutes.
6. Melt the caramels with the remaining 2 tablespoons water in a small saucepan
over medium heat.
7. Pour the caramel over the nougat and return the pan to the refrigerator.
8. When the caramel and nougat are firm (about 30 minutes), slice down the midd
le of the pan with a sharp knife, and then slice across into 7 segments to make
a total of 14 bars.
9. Melt the milk chocolate chips in a microwave for 2 minutes on half power, sti
rring halfway through the cooking time. Melt completely, but be careful not to
overheat.
10. Resting bar on a for (and using your fingers if needed), dip each bar into
the chocolate to coat completely and tap the fork against the side of the bowl t
o knock off the excess chocolate. Place on waxed paper and let cool at room tem
perature until the chocolate is firm, 1 to 2 hours.
Makes 14 candy bars.
- - - - - - - - - - - - - - - - - -

Mars Caramel Twix Bars
Recipe By :
-------- ------------ --------------------------------
1/4 cup water
1 box Nabisco Lorna Doone shortbread cookie -- (40)
2 bags milk-chocolate chips -- (12 ounce)
1. Combine the caramels with the water in a small pan and melt over low heat.
2. Place the shortbread cookies side by side on an ungreased cookie sheet.
3. Spoon a dab of caramel onto each cookie. Then place all the cookies in the r
efrigerator until the caramel firms up.
4. In the meantime, in a double boiler over low heat, melt the chocolate chips.
You may also use the microwave for melting the chocolate. Just zap the chips fo
r 1 minute on high, stir, then zap 'em for another minute.
5. Remove the cookies from the refrigerator. rest each one on a fork and dip it
into the chocolate. Tap the fork on the side of the pan or bowl to knock off an
y excess chocolate. Then place each one on a sheet of waxed paper and let them
cool at room temperature (65-70F). This could take several hours, but the bars w
ill set best this way. If you want to speed up the process, put the candy in the
refrigerator for 30 minutes.
Makes 40 bars.
- - - - - - - - - - - - - - - - - -
NOTES : Mars Peanut Butter Twix Bars Substitute 1 cup of peanut butter sweetened
with 1/2 cup powdered sugar for the caramels. The peanut-butter mixture will be
of a consistency that allows you to spread it on the shortbread cookies with yo
ur fingers. Follow the rest of the directions exactly.

Mars Milky Way
Recipe By :
-------- ------------ --------------------------------
1/2 cup water
2 tablespoons water
1 pinch salt
2 egg whites
1/4 cup semisweet chocolate chips
1. In a large saucepan over medium heat, combine the sugar, corn syrup, 1/2 cup
of the water, and the salt. Stir often until the mixture begins to boil, then co
ntinue to cook, using a candy thermometer to monitor the temperature.
2. While the candy boils, beat the egg whites until they are stiff and form peak
s. Don't use a plastic bowl for this.
3. When the sugar mixture reaches 270F, or the soft-crack stage, remove from the
heat and pour the mixture in thin streams into the egg whites, blending with a
mixer set on low speed.
4. Continue to mix for 20 minutes or so. The mixture will thicken as you mix, un
til it reaches the consistency of cookie dough. At this point, add the semisweet
chocolate chips. Be warned; the mixture will not get any thicker after the choc
olate is added, so be sure the candy is very thick and fluffy before adding the
chips.
5. When the chocolate chips are completely blended into the candy, press the mix
ture into a greased 9x9-inch pan and refrigerate until cool, about 30 minutes.
6. Heat the caramels with the remaining 2 tablespoons water in a small saucepan
until thoroughly melted. Pour the caramel over the refrigerated candy.
7. While the candy cools, melt the milk chocolate chips in the microwave for 2 m
inutes on medium power. Stir halfway through the heating time. Melt completely,
but be careful not to overheat.
8. When the caramel is set, use a sharp knife to cut down the center of the pan.
Then cut the candy across into 7 segments, making a total of 14 bars.
9. Resting a bar on a fork (and using your fingers if needed), dip each bar into
the chocolate to coat completely, then tap the fork against the side of the bow
l to knock off the excess chocolate.
10. Place each bar on waxed paper and cool until firm at room temperature, 1 to
2 hours. Makes 14 candy bars.
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Mars Snickers Bar
Recipe By :
-------- ------------ --------------------------------
1 tablespoon vanilla extract
1/8 cup peanut butter
1 dash salt
1 cup dry-roasted unsalted peanuts
1 bag milk-chocolate chips -- (12-ounce)
1. With the mixer on high speed, combine the corn syrup, butter, vanilla, peanut
butter, and salt until creamy. Slowly add the powdered sugar.
2. When the mixture has the consistency of dough, remove it from the bowl with y
our hands and press it into a lightly greased 9x9-inch pan. Set in the refrigera
tor.
3. Melt the caramels in a small pan over low heat.
4. When the caramel is soft, mix in the peanuts. Pour the mixture over the refri
gerated nougat in the pan. let this cool in the refrigerator.
5. When the refrigerated mixture is firm, melt the chocolate over low heat in a
double boiler or in a microwave oven set on high for 2 minutes. Stir halfway thr
ough cooking time. 6. When the mixture in the pan has hardened, cut it into 2x1-
inch sections.
7. Set each chunk onto a fork and dip into the melted chocolate. Tap the fork ag
ainst the side of the bowl or pan to knock off any excess chocolate. Then place
the chunks on waxed paper to cool at room temperature (less than 70F). This coul
d take several hours, but the bars will set best this way. You can speed up the
process by placing the bars in the refrigerator for 30 minutes.
Makes about 2 dozen bars.
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McDonald's Apple McMuffins
Recipe By :
Desserts
-------- ------------ --------------------------------
1/2 cup skimmed or reconstituted -- non-fat dry milk
1/2 small cart egg beaters -- (=1egg)
4 teaspoons non-fat plain yogurt*
2/3 cup sugar
1 cup apple; peel -- grate
*Can use t tsp yogurt and 2 tsp applesauce for more moist muffins. Grease 12 mu
ffin wells. Preheat oven to 400F. Combine in medium mixing bowl using mixer on m
edium speed all ingredients. When completely combined, stir into it self-rising
flour only until flour is completely moistened and dissolved. Do not over mix.
You don't want to beat this like a cake batter or muffins will be heavy and mayb
e dry after baked. Divide batter equally among the 12 prepared muffin wells. Bak
e about 18-20 minutes until a tester comes out clean. Cool a few minutes before
loosening and removing from muffin tins.
Source: Ask Your Neighbor
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McDonald's Apple McMuffins Recipe
Recipe By :
-------- ------------ --------------------------------
1/2 cup skimmed or reconstituted nonfat dry milk
1/2 small egg beaters carton -- (=1egg)
4 teaspoons nonfat plain yogurt*
2/3 cup sugar
1 cup peeled apples -- grated
*Can use t tsp yogurt and 2 tsp applesauce for more moist muffins.
Grease 12 muffin wells. Preheat oven to 400F.
Combine in medium mixing bowl using mixer on medium speed all ingredients. When
completely combined, stir into it self-rising flour only until flour is complete
ly moistened and dissolved. Do not over mix. You don't want to beat this like a
cake batter or muffins will be heavy and maybe dry after baked.
Divide batter equally among the 12 prepared muffin wells Bake about 18-20 minute
s until a tester comes out clean. Cool a few minutes before loosening and removi
ng from muffin tins.
- - - - - - - - - - - - - - - - - -

McDonald's Apple Muffins
Recipe By :
Breads
-------- ------------ --------------------------------
21 ounces apple pie filling
3 eggs
2 teaspoons apple pie spice
18 ounces yellow cake mix
Beat all together with electric mixer on medium-speed. Divide batter equally bet
ween 24 paper-lined cupcake wells.
Bake 350F 25 to 30 minutes or until knife inserted comes out clean. Cool before
peeling off paper liners.
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McDonald's Big Mac
Recipe By :
Sandwiches
-------- ------------ --------------------------------
half of an additional hamburger
bun
1 dash salt
1 tablespoon Kraft thousand island dressing
1 teaspoon onion -- finely diced
1/2 cup lettuce -- chopped
1. With a serrated knife, cut the top off the extra bun half, leaving about a 3/
4-inch-thick slice. This will be the middle bun in your sandwich.
2. Place the three bun halves on a hot pan or griddle, face down, and toast the
m to a light brown. Set aside, but keep the pan hot.
3. Divide the ground beef in half and press into two thin patties slightly large
r than the bun.
4. Cook the patties in the hot pan over medium heat for 2 to 3 minutes on each
side. Salt lightly.
un half of dressing half of onion half of lettuce American cheese beef patty mid
dle bun remainder of dressing, remainder of onion, remainder of lettuce pickle s
lices beef patty top bun.
Makes 1 hamburger.
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McDonald's Big Mac Sauce
Recipe By :
-------- ------------ --------------------------------
1 cup miracle whip
1/2 cup relish
1/3 cup Kraft creamy French dressing
-- (orange not red kind)
1 tablespoon sugar
Stir together and chill.
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McDonald's Bran Muffins
Recipe By :
-------- ------------ --------------------------------
3 cups buttermilk
3 eggs
1/3 cup oil
1 teaspoon salt
1 teaspoon vanilla
1 cup sugar
3 cups bran flakes -- slightly crush
Put first ingredients through blender on high speed 20 seconds. Pour into bowl a
nd beat in remaining ingredients at low speed of mixer until completely mixed. C
over and refrigerate 24 hours.
Fill greased muffin well almost full and bake 400F 20 to 25 minutes or until cr
acked on top and a toothpick inserted in center comes out clean. 1 tbs plumped r
aisins can be added to each well of batter before baking.
- - - - - - - - - - - - - - - - - -

McDonald's Breakfast- Burritos
Recipe By :
Categories : Breakfast Dairy
Pork & Ham Tex-Mex
*Copycat
-------- ------------ --------------------------------
1/2 pound jimmy dear spicy sausage -- patties, brown,
crumbled
2 eggs; scramble -- break up pieces
1 medium tomato -- sm. dice
6 soft flour tortillas -- steam
6 tablespoons cheese whiz -- melt in micro
Combine sausage, eggs and tomatoes. Place about 1/6 mixture into center of each
tortilla. Top each mound of the mixture with 1 TBS of the melted cheese. Fold bo
ttom third of tortilla up over the filling and then bring right side of the tort
illa toward the left, folding over filling.
Fold left side of tortilla to the right, leaving the top end open. Wrap in waxed
paper and refrigerate up to 4 hours. Micro each 1 briefly just to warm and serv
e promptly with picante sauce on the side. Do not freeze.
- - - - - - - - - - - - - - - - - -

McDonald's Broccoli Cheese Soup
Recipe By :
Categories : Soups Vegetables
*Copycat
-------- ------------ --------------------------------
2 cups water
1/2 cup flour
12 cups dry milk powder
3 tablespoons chicken bouillon powder
black pepper
5 ounces frozen chopped broccoli -- cook
1 tablespoon sour cream
1 tablespoon butter
1 slice Kraft singles cheddar -- cut
bits
Into blender put first 6 ingredients. Blend on high until smooth. Pick out larg
er pieces of broccoli and put in blender. blend those until tiny bits.
Put aside 3/4 c cooking water from broccoli and discard rest of water. Pour blen
der mixture into top of double boiler over simmering water, stirring until smoot
h and thickened.
Stir in cooking water and broccoli, diced fine. Add remaining ingredients.
- - - - - - - - - - - - - - - - - -

McDonald's Egg McMuffin
Recipe By :
Categories : *Copycat Breakfast
Dairy
-------- ------------ --------------------------------
1 English muffin
1 slice Canadian bacon
1 egg
1 empty clean can with the same diameter
as an English muffin.
-- (a 6 1/2-ounce tuna
1 can works best.)
1. Split the English muffin and brown each face in a hot pan. Set aside. Keep
the pan on medium heat.
2. In a saucepan of boiling water, cook the Canadian bacon for 10 minutes.
3. Grease the inside of the can with shortening or coat with a nonstick spray.
4. Place the greased can in the hot pan over medium heat and crack the egg into
the center.
5. Break the yolk.
6. When the surface of the egg begins to firm, cut around the inside of the can
with a butter knife to free the edges.
7. Pull the can off the egg; turn the egg over and cook for 1 minute more.
8. Build the sandwich in the following stacking order from the bottom up: bottom
English muffin American cheese egg Canadian bacon top English muffin
9. Microwave for 15 to 20 seconds on high for uniform heating, if desired.
Makes 1 sandwich.
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McDonald's Filet-O-Fish
Recipe By :
Categories : *Copycat Sandwiches
-------- ------------ --------------------------------
2 tablespoons mayonnaise
2 teaspoons sweet relish
2 teaspoons minced onion
1 pinches salt
2 Mrs. Paul's breaded-
fish portions -- (square)
1. In a small bowl, mix together the mayonnaise, relish, minced onion, and salt
and set aside. This is your tartar sauce. 2. Lightly grill the faces of the buns
.
3. Cook the fish according to the package instructions. You can bake the fish, b
ut your sandwich will taste much more like the original if you fry it in oil.
4. Divide the tartar sauce and spread it evenly on each of the top buns.
5. Slice the cheese in half and place a piece on each of the bottom buns.
6. Place the cooked fish on top of the cheese slice on each sandwich, and top of
f the sandwiches with the top buns.
7. Microwave each sandwich on high for 10 seconds.
The Filet-O-Fish was introduce to McDonald's in the year 1963. It was the first
new menu addition since the restaurant chain opened in 1948.
Source: More Top Secret Recipes by Todd Wilbur
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McDonald's Honey And Mustard Nugget Sauce
Recipe By :
-------- ------------ --------------------------------
1/4 cup honey
2 tablespoons prepared mustard
Mix. makes 1/3 c sauce. Refrigerate covered. Use within 2 months.
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McDonald's Hot Mustard Sauce For Nuggets
Recipe By :
-------- ------------ --------------------------------
1 tablespoon Dijon mustard
2 tablespoons French's prepared mustard
2 tablespoons Heinz 57 sauce
1/4 cup mayo
1/4 cup sour cream
Mix all, cover and refrigerate to use within 30 days.
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McDonald's House Dressing
Recipe By :
-------- ------------ --------------------------------
1 package ranch dressing mix -- (1/2 ounce)
2 cups mayo
2 cups buttermilk
Refrigerate in tightly covered 1-qt container to use within a month.
- - - - - - - - - - - - - - - - - -

McDonald's Oriental Dressing
Recipe By :
-------- ------------ --------------------------------
7 ounces baby food strained apricots
3 tablespoons bottled Italian dressing
3 tablespoons honey
3 tablespoons sugar
1/2 cup bottled apple butter
1/2 cup Catalina dressing
1/2 cup ketchup
As listed, mix all ingredients well with wire whisk. Refrigerate, tightly covere
d, to use in 4 to 6 weeks. Do not freeze.
- - - - - - - - - - - - - - - - - -

McDonald's Peppercorn Dressing
Recipe By :
-------- ------------ --------------------------------
1/2 cup bottled buttermilk or ranch
1/4 cup Kraft's mayo
1 1/2 teaspoons Dijon mustard
1/2 teaspoon coarse black pepper
ds Worcestershire Mix all ingredients. Keep refrigerated and tightly covered to
use in 10 days.
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McDonald's Quarter Pounder (With Cheese)
Recipe By :
Categories : *Copycat Sandwiches
-------- ------------ --------------------------------
1 sesame-seed bun
salt to taste
1 tablespoon ketchup
1/2 teaspoon prepared mustard
1 teaspoon chopped onion
1. Brown the faces of the bun in a large frying pan over medium heat.
2. Roll the ground beef into a ball and then flatten on wax paper until about 1/
2 inch thick.
3. Cook the burger for 3 to 4 minutes per side. Salt each side during the cookin
g.
4. Spread Ketchup and then the mustard on the top bun, then add the onion and pi
ckle.
5. Place 1 slice of cheese on the bottom bun, then the beef patty, then the othe
r slice of cheese.
6. Top off the sandwich with the top bun.
7. Microwave on high for 15 seconds.
1972 was the year that this sandwich was added to the growing menu.
Source: More Top Secret Recipes by: Todd Wilbur
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McDonald's Sweet And Sour Sauce For Nuggets
Recipe By :
-------- ------------ --------------------------------
1 cup apricot preserves
3 tablespoons Italian dressing
Makes about 2 cups. Refrigerate up to 2 weeks.
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McFabulous Biscuits
Recipe By :
-------- ------------ --------------------------------
1/4 cup 7-up
1/4 cup buttermilk
2 cups Bisquick
Mix together 7-up, buttermilk, Bisquick to smooth dough. Dip hand into just enou
gh more Bisquick you can knead dough in bowl until smooth and elastic.
Shape dough into 6 patties of equal size, 1" thick & place 1 patty in center of
a greased 9" round layer pan. Arrange the other patties around that. Wipe tops o
f each in a dab of margarine or margarine.
Bake at 450F -(very hot oven) 18-20 minutes or until triple in size & golden br
own. Cool in pan 10 minutes before serving.
Makes 6 McFabulous flaky biscuits.
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McHamburger Cookies
Recipe By :
*Copycat
-------- ------------ --------------------------------
1 box vanilla wafers
1 cup flaked coconut
green food coloring
1 package chocolate coated Keebler -- grasshopper cookies
1 can vanilla frosting
yellow food coloring
1 egg white -- beaten slightly
2 tablespoons sesame seeds
Place vanilla wafers on surface, flat side up. In a plastic food bag knead coco
nut with just enough green food coloring to tint it the color of shredded lettuc
e. Put 1/3 of frosting into small bowl with just enough water to thin to consist
ency of buttermilk (pourable).
Add a few drops yellow food coloring to resemble color or American cheese. Place
a dab of frosting on flat side of each vanilla wafer and then a bit of tinted c
oconut. Place a Keebler cookie on top of that with a little bit of frosting and
cover with flat side of another vanilla wafer, using a little pressure to force
some of the frosting to drip over sides resembling melted cheese.
Wipe top of each assembled cookie in beaten egg white and sprinkle with a few se
same seeds before egg white can dry. Let stand at room temp until firm or set an
d wrap each in paper used to wrap the McDonald's hamburgers in. Store at room te
mp, covered, to use in a week or two.
- - - - - - - - - - - - - - - - - -

Mexican Bean Soup Mix
Recipe By :
Categories : Mexican Mix
Soups *Copycat
-------- ------------ --------------------------------
3/4 cup dried pinto and red kidney beans
***FLAVOR PACKET***
2 tablespoons dried parsley flakes
2 teaspoons ground cumin
1 teaspoon dried oregano
6 chicken bouillon cubes
1/2 cup uncooked white rice
1 cup small-cut pasta
1. Put beans in a 1 quart jar with lid. Put flavor packet ingredients in a sandw
ich size plastic bag. Seal bag with a tie or ribbon. Do same with rice and pasta
. Place in jar with beans.
2. Cooking Directions (attach to jar): Rinse and pick over beans. Put into a 4-
to 5-quart heavy pot with 4 cups water. Bring to a boil, cover and remove from
heat. Let sit 1 hour. Drain beans and return to pot. Add 8 cups water and conten
ts of flavor packet. Bring to a boil, reduce heat, cover and simmer 1 hour or un
til beans are firm and tender (time will vary depending on age of beans). Stir i
n rice and bring to a simmer. Cover and simmer 15 minutes. Uncover, stir in past
a and 1/2 cup water. Simmer 10 minutes or until pasta is tender.
[The mix can fit into a quart canning jar if you squeeze it real tightly.]
- - - - - - - - - - - - - - - - - -
NOTES : Mixes Soups

Mix And Match Bean Mix
Recipe By :
*Copycat
-------- ------------ --------------------------------
1/4 cup beans -- navy or great
-- northern, dry
1/4 cup beans -- garbanzo or pink,
-- dry
1/4 cup beans -- red or kidney, dry
1/4 cup beans -- black or pinto, dry
1/4 cup rice -- brown, or
1/4 cup wheat -- rye or triticale
--berries
2 tablespoons tomatoes -- sun-dried, snipped
-- -- (optional)
2 tablespoons celery or green pepper
--flakes
2 tablespoons onion -- dried, minced
1 tablespoon parsley flakes -- dried
2 teaspoons instant vegetable bouillon
--granules
2 teaspoons chili powder or
2 teaspoons curry powder or
1 teaspoon Italian seasoning
1 teaspoon garlic -- dried, minced
1/2 teaspoon salt
In a plastic bag or airtight container combine the beans. (They need to soak, so
are packaged separately from seasonings.) In another bag or container combine r
emaining ingredients.
Seal tightly and store until needed. Makes 1 2/3 cups total.
- - - - - - - - - - - - - - - - - -

Mr. Food's Best Burritos
Recipe By : Heart4Hom
-------- ------------ --------------------------------
1 pound lean ground beef
1 small onion -- chopped
1 clove garlic -- crushed
1/4 teaspoon cumin
1/2 teaspoon salt
1/4 teaspoon pepper
1 package frozen chopped spinach -- thawed and drained
-- (10 ozs)
1 1/2 cups Monterey Jack cheese
4 large flour tortillas -- warmed
lime slices -- optional
jalapeno pepper slices -- optional
1 cup salsa -- chunky
In a large nonstick skillet, brown the ground beef, onion and garlic over medium
heat for 8 to 10 minutes, or until the beef is no longer pink, stirring occasio
nally. Pour off the drippings and stir in the chili powder, cumin, salt and pepp
er.
Stir in the spinach and heat through. Remove from the heat and stir in the chees
e. Spoon equal amounts of the mixture onto the warmed tortillas; fold each botto
m edge over the filling, then fold each side into the center, overlapping the ed
ges. Garnish with lime and jalapeno slices, if desired, and serve with the salsa
.
Yield: 4 serving
- - - - - - - - - - - - - - - - - -
NOTES : "OOH, IT'S SO GOOD!! Can easily be cut in half for 2 servings.

Mr. Food's Noodle Pudding
Recipe By :
Categories : *Copycat Desserts
Pasta Side Dish
-------- ------------ --------------------------------
vegetable oil spray
1 pound medium egg noodles
6 eggs
1 ct sour cream -- (16oz)
1 ct cottage cheese -- (8oz)
1 cup sugar
1 tablespoon vanilla extract
3/4 teaspoon salt
1 1/2 cups chunky apple sauce
1/2 cup raisins
Preheat the oven to 350F. Coat a 9-by-13-inch baking dish with vegetable oil spr
ay.
Prepare the noodles according to package directions; drain, rinse and drain agai
n.
In a large bowl, with an electric beater on medium speed beat the eggs, sour cre
am, sugar, cinnamon, vanilla, and salt until well combined. *With a spoon, stir
in applesauce, raisins, and noodles.
Pour into the prepared dish, and bake for 60 to 65 minutes, or until center is s
et and the sides and tops are lightly browned.
Source: Mr. Food From My Kitchen to Yours by Art Ginsburgd
- - - - - - - - - - - - - - - - - -

Mr. Food's Stuffed Baked Sweet Potatoes
Recipe By :
Categories : Side Dish *Copycat
-------- ------------ --------------------------------
**heart4hom@aol.com**
6 medium sweet potatoes
1 teaspoon salt
1 can crushed pineapple -- drained
1/4 cup pecans -- chopped (optional)
Bake the sweet potatoes for 1 hour or until tender. Cut a 1-inch lengthwise stri
p from the top of each potato. Carefully scoop the pulp from the potato shells a
nd place in a large bowl.
Beat in the orange juice, butter, and salt until fluffy. Stir in the pineapple t
hen stuff the mixture into the potato shells. Sprinkle with pecans, if desired.
Bake for 15-20 minutes or until completely warmed through. Yield: 6 servings
- - - - - - - - - - - - - - - - - -

Mrs. Fields Chocolate Chip Cookies
Recipe By :
*Copycat
-------- ------------ --------------------------------
1 cup butter
1 1/2 cups packed brown sugar
2 eggs
3/4 teaspoon salt
1 teaspoon baking powder
6 ounces semisweet chocolate chips
Preheat oven to 350F. In a larger mixing bowl, cream the butter, sugars, eggs an
d vanilla well. Sift together the flours, salt baking power and baking soda. Com
bine the wet and dry ingredients. Stir in the chocolate chips. With your fingers
place golf ball size dough portions 2 inches apart on an ungreased cookie sheet
. Bake 9 minutes or until edges are light brown.
NOTE: It is very important you not exceed the cooking time given above, even if
the cookies appear to be under baked. When the cookies are removed from the oven
the sugar in them will stay hot and continue the cooking process. The finished
product should be soft in the middle and crunchy around the edges. For variatio
n of this cookie substitute milk chocolate for the semi sweet chocolate and or a
dd 1 1/2 cups chopped walnuts or macadamia nuts to the recipe before baking. Alt
hough you can sub margarine for butter you will have the best results from butte
r. The cookie will have a richer taste and will be crisper around the edges like
the original.
- - - - - - - - - - - - - - - - - -

Mrs. Fields' Peanut Butter Dream Bars
Recipe By :
Cookies
-------- ------------ --------------------------------
8 Mrs. Fields chocolate chip -- cookies
5 tablespoons melted butter
1 bag milk chocolate chips -- (12 ounces)
Crumble the cookies into a medium mixing bowl add the melted butter; stir until
the mixture darkens and the butter is evenly mixed in. Pour the mixture into an
ungreased 9 x 9 inch square baking pan.
Press the dough down solidly into the pan and bake for 10 minutes or until firm
around edges When done cool in the refrigerator. Mix the peanut butter and sug
ar until well blended. The mixture should have a doughy texture that allows yo
u to knead it with your hands.
Melt the chocolate chips in a double boiler over low heat stirring often. You m
ay also melt them in a microwave oven setting on high for 2 minutes stirring ha
lfway through the heating time. when the dough is cool spread half of the melte
d chocolate over the surface cool in ref for 20-30 minute or until hardened. Sp
read the peanut butter mixture evenly over the surface of the chocolate.
Spread the remaining chocolate over the peanut butter covering to the edges of
the pan. Cool the finished prod in the refrigerator or let it sit at room temp
until hardened. Slice into 5 even rows and then once down the middle. Makes 10
bars.
- - - - - - - - - - - - - - - - - -

Multigrain Pancake Mix
Recipe By : Cooking Light, Sept. 1995, page 30
-------- ------------ --------------------------------
1/2 cup regular oats
1/2 cup whole-wheat flour
1/2 cup cornmeal
1/4 cup unprocessed wheat bran
1/4 cup toasted wheat germ
1/4 cup sugar
Place oats in food processor, and process until smooth.
Add remaining ingredients; process until smooth. Yield: 4 cups.
- - - - - - - - - - - - - - - - - -
NOTES : in a tightly sealed container in refrigerator.

Nabisco Chips Ahoy!
Recipe By :
Categories : Cookies Desserts
*Copycat
-------- ------------ --------------------------------
1 cup packed light brown sugar
2 teaspoons salt
1/4 cup water
1 bag mini milk chocolate chips -- (12-ounce)
2. In a large mixing bowl, combine the shortening and sugars and blend with an
electric mixer until smooth.
3. Add the salt, vanilla, and baking soda.
4. While beating at low speed, slowly add the flour. Then add the water. Mix th
oroughly. Stir in the chocolate chips.
5. Form the cookies by breaking off bits of dough and patting them out with you
r fingers into 2-inch rounds about 1/4-inch thick.
6. Place the cookies on ungreased cookie sheets and bake for 15 to 20 minutes,
or until golden brown on the top and around the edges.
Makes about 3 dozen cookies.
- - - - - - - - - - - - - - - - - -

Nabisco Nutter Butter
Recipe By :
*Copycat
-------- ------------ --------------------------------
cookies
1/2 cup vegetable shortening
1 egg
1/2 teaspoon salt
3 tablespoons peanut butter
1/2 cup old-fashioned Quaker oats
filling
3/4 cup powdered sugar
1 tablespoon fine graham cracker crumbs
2. In a large bowl, cream together the shortening and sugar with an electric mi
xer.
3. Add the egg, salt, and peanut butter and beat until well blended.
4. Put the oats in a blender and blend on medium speed until they are almost as
finely ground as flour.
5. Add the oats and flour to the mixture and blend well.
6. Pinch out small portions of dough and roll into 1-inch balls in the palm of
your hand. Press these flat on ungreased cookie sheets so that they form 2-inch
circles. If you're a stickler for a cookie that looks just like the original,
you can form the dough into flat peanut shapes.
7. Bake for 8 to 10 minutes, or until light brown around the edges.
8. While the cookies bake, combine the filling ingredients in a small bowl.
9. When the cookies are cool, use a butter knife to spread a thin layer of fill
ing on the flat side of a cookie and press another on top. Repeat.
Makes 2 dozen cookies.
- - - - - - - - - - - - - - - - - -

Nabisco Old Fashioned Ginger Snaps
Recipe By :
-------- ------------ --------------------------------
1 cup packed dark brown sugar
3/4 cup sugar
1/4 cup molasses
1/4 cup shortening
1 tablespoon butter -- softened
1 egg
2 teaspoons ground ginger
1 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 cup water
1. Preheat oven to 350 degrees.
2. Cream together the sugars, molasses, shortening, butter, egg, and vanilla in
a large bowl. Beat with an electric mixer until smooth.
3. In another large bowl combine the flour, baking soda, ginger, salt, cinnamon,
and cloves.
4. Pour the dry mixture into the wet mixture and beat while adding the water. Co
ntinue to mix until ingredients are incorporated.
5. Measure a heaping teaspoon of dough at time. Roll the dough into a sphere bet
ween the palms of your hands then press the dough onto the cookie. Flatten to ab
out 1/8-inch thick.
6. Bake cookies for 10-14 minutes or until edges begin to brown and cookies are
crispy when cool. (http://www.topsecretrecipes.com)
Makes 120 (10 dozen) cookies.
Nabisco's version of this old favorite cookie may not be as big a seller as its
much-cloned Oreo. Heck, it's not even close. But if you're a ginger snap fanatic
, this recipe will give you a killer clone of the cookie giant's store-bought ve
rsion that you can whip up in a...uh...snap. And if you're watching the fat, fou
r of these cookies check in with a total of around 2.5 grams of fat.
- - - - - - - - - - - - - - - - - -

Nabisco Oreo Cookie
Recipe By :
*Copycat
-------- ------------ --------------------------------
cookie
1 box Duncan Hines Dark Dutch fudge cake
-- mix
1/3 cup water
2 tablespoons shortening
filling
1/2 tablespoon granulated sugar
1/2 teaspoon vanilla extract
1/2 cup shortening
3 tablespoons hot water
2. Blend all the cookie ingredients with an electric mixer, then knead with you
r hands until it reaches the consistency of dough.
3. Form the dough into balls about 3/4-inch in diameter and press flat 1/2-inch
apart on greased cookie sheets. Bake for 4 to 6 minutes, or until the cookies
are crunchy.
4. Let the cookies cool on the sheets.
5. As the cookies cool, combine the filling ingredients well with an electric m
ixer.
6. With your hands form the filling into balls about 1/2 to 3/4-inch in diamete
r.
7. Place a filling ball in the center of the flat side of a cooled cookie and p
ress with another cookie, flat side down, until the filling spreads to the edge
.
- - - - - - - - - - - - - - - - - -

Nestle 100 Grand Bar
Recipe By :
-------- ------------ --------------------------------
30 unwrapped Kraft caramels -- room temp
1 bag milk chocolate chips -- (12-ounce bag)
3/4 cup Rice Krispies
1. With your fingers, flatten each caramel into a rectangle about 1/4-inch thick
.
2. Melt the chocolate chips in a microwave-safe bowl in a microwave set on half
power for 2 minutes. Stir halfway through the heating time. Melt thoroughly, b
ut do not overheat.
3. Add the Rice Krispies and stir just until blended.
4. Dip each caramel into the chocolate to coat completely and then place on wax
ed paper. Cool until firm at room temperature, 1 to 2 hours.
- - - - - - - - - - - - - - - - - -

Nestle Crunch
Recipe By :
-------- ------------ --------------------------------
-- (nestle is best)
1 1/2 cups Rice Krispies
1. Melt the chocolate chips in a microwave-safe bowl in a microwave set on mediu
m for 2 minutes. Stir halfway through the heating time. Melt thoroughly, but be
careful not to overheat.
2. Gently mix the Rice Krispies into the chocolate and pour into a greased 9x12
-inch pan.
3. Slam the pan on the counter or floor to level the chocolate.
4. Refrigerate until firm, about 30 minutes.
5. Cut the candy in half widthwise and then cit it twice lengthwise, making 6 ba
rs.
Makes 6 King-Size Bars.
- - - - - - - - - - - - - - - - - -
Nestlé's Toll House Cookies
Recipe By :
-------- ------------ --------------------------------
see below
The exact recipe is: Heat oven to 375F.
Sift together 2 1/4 sifted flour, 1 tsp baking soda, 1 tsp salt; set aside. Comb
ine 1 cup softened butter or shortening, 3/4 cup granulated sugar, 3/4 cup firml
y-packed brown sugar, 1 tsp vanilla, 1/2 tsp water; beat until creamy.
Beat in 2 eggs. Add flour mixture; mix well. Stir in one 12-oz. pkg. (2 cups) NE
STLÉ'S SEMI-SWEET CHOCOLATE MORSELS, 1 cup coarsely c hopped nuts. Drop by well-
rounded half teaspoonfuls onto greased cookie sheets.
BAKE AT 375F. TIME: 10 to 12 minutes. Makes 100-2" cookies.
- - - - - - - - - - - - - - - - - -

Nine Bean Soup
Recipe By :
*Copycat
-------- ------------ --------------------------------
1 package nine beans
2 quarts water
1 pound ham or big ham hock
1 large onion -- chopped
2 teaspoons salt or to taste
1/2 teaspoon pepper
1 bay leaf
1 can vegetable cocktail juice -- (12 oz.)
1/2 teaspoon basil
1/2 cup parsley -- chopped
1 can tomatoes with liquid -- (16 oz.)
Wash bean mix. Cover with water and let soak overnight. (If you forget to soak b
eans overnight, cover beans with water, bring to boil and boil 2 minutes.
Remove from heat, cover and let stand 1 hour.) Drain beans. Add 2 quarts cold w
ater and ham. Bring to a boil; simmer covered 2 1/2 to 3 hours. Stir in remainin
g ingredients; simmer 30 minutes, stirring occasionally.
- - - - - - - - - - - - - - - - - -
NOTES : Soups

Ninfa's Green Sauce
Recipe By :
-------- ------------ --------------------------------
3 medium avocados
3 medium green tomatoes
4 fresh tomatillos -- (find in your
-- specialty fresh
-- produce section of
-- a grocery
store)
3 cloves garlic
2 sprigs cilantro -- up to 3
1 jalapenos -- up to 2
1 1/2 cups sour cream
salt to taste
Preparation Instructions: Peel avocados and place them in a blender. In a medium
saucepan, boil tomatoes, tomatillos, garlic, and jalapenos for 15 minutes. Remo
ve from sauce pan and place all ingredients in a blender with the avocados. Add
sour cream and blend until smooth.
Notes: This sauce is popular in many Mexican Restaurants down here in Houston. N
infa's was one of the first restaurants to serve this sauce. You get it when you
get your salsa and chips before your meal.
- - - - - - - - - - - - - - - - - -

O'Henry Bars
Recipe By :
*Copycat
-------- ------------ --------------------------------
1 cup butter -- soft
1/2 cup sugar
1 cup brown sugar
4 cups quick oats
-----topping-----
1 cup chocolate chips
1 cup peanut butter
Preheat oven to 300F. Mix all ingredients, except chocolate chips and peanut but
ter, to a crumble. Pat into a 11x13" lightly greased pan. Bake no more than 12 m
inutes. Will be soft and runny when taken out of oven, but will set when cooling
.
TOPPING-Melt chocolate chips and peanut butter together and then spread evenly o
n top. Chill until chocolate is set.
- - - - - - - - - - - - - - - - - -

Old Spaghetti Factory Original Clam Sauce
Recipe By :
Categories : Pasta Main Dish
*Copycat Fish And Seafood
-------- ------------ --------------------------------
3 ounces butter
2 garlic cloves -- fine chopped
1/2 medium onion -- finely chopped
3 medium celery stalks -- (outside, peeled);
-- finely chop
3 tablespoons flour
2 cans chopped clams -- (6 oz ea)
1 quart half and half
1 teaspoon salt
Combine butter, garlic, onion and celery in a saucepan. Braise over medium-low h
eat until tender but not brown. Add the flour, and mix to make a roux. Drain cla
ms, reserving juice.
In a separate saucepan, combine clam juice, half-and-half, thyme and salt. Heat
until just below boiling.
Add to roux, and cook until sauce thickens. Add clams, stirring gently to mix th
rough out the sauce. Serve over noodles.
- - - - - - - - - - - - - - - - - -

Olive Garden 5-Cheese Lasagna
Recipe By :
Dairy
-------- ------------ --------------------------------
***CREAM SAUCE***
1/4 cup butter
1/4 cup flour
2 cups milk
***CHEESE FILLING***
1/4 cup sun-dried tomatoes -- oil
packed -- minced
1 tablespoon fresh garlic -- minced
3 1/2 cups ricotta cheese
3 eggs
1 cup grated parmesan cheese
1/2 cup grated Romano cheese
1/2 teaspoon salt
***OTHER***
4 cups mozzarella cheese -- shredded
1 cup spinach lasagna noodles or
regular if unavailable
marinara sauce -- as desired
extra parmesan cheese
freshly grated
To make sauce melt butter with medium heat in heavy, 1 quart saucepan. Add flou
r and stir until well-blended; cook until frothy. Add milk, stirring constantly
with wire whisk as mixture comes to a simmer. Cook and stir until thickened (3-4
minutes).
Chill while mixing other ingredients. Drain and mince tomatoes and garlic. Plac
e other cheese filling ingredients in 3-quart mixing bowl with tomatoes and garl
ic. Add 1-1/2 cups of cooled cream sauce and mix until well blended. Refrigerate
, reserving 1/2-cup for later use. Cook lasagna noodles according to package di
rections. Cool under cold water and drain.
Place 3 lasagna noodles in a 9x13x2 lightly oiled baking dish, overlapping slig
htly. Spread 1-1/2 cups cheese filling over noodles; sprinkle with one cup mozza
rella and 1/4-cup fontina cheese. Repeat pasta and cheese layering three more ti
mes; top with remaining three lasagna noodles. Spread 1/2-cup of reserved cream
sauce over top and cover lightly with foil. Preheat oven to 350F and bake for 1
hour.
Remove from oven and keep warm at least 30 minutes before serving. Serve topped
with hot marinara and Parmesan cheese. (Can be refrigerated a day before baking
if desired.) Source: Abilene Reporter-News 3/10/94
- - - - - - - - - - - - - - - - - -

Olive Garden Alfredo Fettuccine
Recipe By :
Dairy
-------- ------------ --------------------------------
8 ounces cream cheese -- cut in bits
3/4 cup parmesan cheese -- grated
1/2 cup milk
8 ounces fettuccine; cook -- drain
In large saucepan combine cream cheese, Parmesan, butter and milk, stirring cons
tantly until smooth.
Toss pasta lightly with sauce, coating well. Leftovers freeze well.
Source: Gloria Pitzer's Secret Recipes
- - - - - - - - - - - - - - - - - -

Olive Garden Apple Praline Cheesecake
Recipe By :
Categories : Desserts Cheesecakes
*Copycat Dairy
-------- ------------ --------------------------------
crust
1 cup graham cracker crumbs
2 tablespoons sugar
apple mix
1/4 cup butter
1/2 cup light brown sugar
2 pounds red delicious apples; peeled -- cored, dice 1/2"
-- pcs
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon allspice
praline topping
1 1/2 cups dark brown sugar
1/2 cup butter -- softened
1 cup pecan pieces
apple cheesecake
16 ounces cream cheese -- softened
3 large eggs
1 cup heavy whipping cream
CRUST-Melt butter. Stir in the crumbs and sugar until thoroughly blended. Press
into the bottom of a 9" Springform pan. Set aside.
APPLE MIX-In a Dutch oven, melt butter over low heat, add brown sugar, apples, c
innamon, nutmeg and allspice. Simmer over low heat until apples are soft, but s
till hold their shape. Cool mixture to room temperature and reserve.
TOPPING-In a small bowl, mix all ingredients together with a fork until well inc
orporated. Reserve.
CHEESECAKE-In a large bowl with an electric mixer cream together sugar and cream
cheese on medium speed until light and fluffy. Beat in the eggs one at a time
until smooth. Add the cream and continue beating until the mixture is thick and
creamy. Gently stir in the cooled apple mix by hand. Pour into the prepared sp
ring form pan. Spread praline topping over the top. Bake at 350F for 1 hour and
20 minutes. Allow to cool to room temperature before removing the sides of the p
an. Refrigerate until ready to serve.
Garnish with whipped cream.
Source: The Olive Garden.
- - - - - - - - - - - - - - - - - -

Olive Garden Breadsticks
Recipe By :
-------- ------------ --------------------------------
1 loaf unfrozen bread -- thaw in
bowl at room temp
Pam
garlic powder
dry oregano leaf -- rub to a
between fingers
When dough is soft enough to knead, spray your fingers with Pam or oil and knea
d just until you can shape into cigar-sized pieces (about 8 to 10). Place these
3" apart on Pam-sprayed cookie sheets.
Let rise in warm place until doubled - about 1-1/2 hours.
Then holding Pam about 8" from sticks, lightly spray top of each and then dust w
ith garlic powder and oregano.
Bake at 375F about 20 to 25 minutes or until golden brown. Cool in pan on rack t
o serve within a day or two.
- - - - - - - - - - - - - - - - - -
Olive Garden Brownie Banana Funtastico
Recipe By :
-------- ------------ --------------------------------
brownies
1 package brownie mix
bananas -- as needed
chocolate topping
pineapple topping
maraschino cherries
chopped walnuts
whipped cream
banana mousse
1 envelope whipped topping mix
1/2 cup milk
1 package instant banana/chocolate/strawberry
pudding
1 cup milk
Prepare brownie mix according to package directions. Beat whipped topping mix an
d 1/2 c milk at high speed with an electric mixer for 5 minutes. Transfer toppi
ng to a separate bowl and reserve. Do not wash mixer bowl. Add pudding mix and
1 c milk to bowl.
Mix on low speed for 2 minutes. Fold whipped topping into pudding, by hand or on
very low speed until well mixed. Chill while assembling banana splits. Place a
brownie in the bottom of a large bowl. Spread brownie with pineapple topping.
Split a banana in half lengthwise and place it next to the brownie on either sid
e. Place desired amount of banana mousse on top of the brownie. Top with whippe
d cream, chocolate topping, nuts and a cherry.
- - - - - - - - - - - - - - - - - -

Olive Garden Capellini Pomodoro
Recipe By :
Sauces Dairy
-------- ------------ --------------------------------
2 cloves garlic -- minced
2 pounds plum tomatoes; seed -- diced
1 ounce fresh basil leaves -- minced
1/3 cup ex-virgin olive oil
3 ounces parmesan cheese
12 ounces dry angel hair pasta -- cooked
1/4 teaspoon pepper
Heat olive oil and add garlic; cook until it turns white. Add tomatoes and peppe
r and heat through, stirring constantly, about 2 to 3 minutes.
Tomatoes should not lose their shape. Remove from heat. Transfer hot, cooked pas
ta to large bowl. Toss pasta gently with tomato mixture, basil and half of Parme
san cheese. Serve immediately and pass remaining Parmesan.
- - - - - - - - - - - - - - - - - -

Olive Garden Capellini Primavera
Recipe By :
Dairy
-------- ------------ --------------------------------
1/4 pound butter
1 1/2 cups onion -- chop
3/4 cup carrots -- julienne
12 ounces broccoli florets -- 1" pcs
8 ounces mushrooms -- slice
1 1/4 cups yellow squash
1 slice thin/halve
1 teaspoon garlic -- mince
1 1/2 cups water
1 tablespoon beef bouillon granules
1/4 cup oil-pk sun-dried tomatoes
mince
1 1/4 cups crushed tomatoes in puree
1 tablespoon fresh parsley -- chop fine
1/4 teaspoon rosemary -- ground
1/8 teaspoon crushed red pepper flakes
1 pound fresh angel hair pasta -- cook
1/2 cup parmesan cheese
Melt butter in a Dutch oven over medium heat. Sauté onions, carrots and broccoli
for 5 minutes. Add mushrooms, squash and garlic and squat for 2 minutes longer.
Add remaining ingredients, stir well and bring to a simmer. Cook for 8 to 10 min
utes or until veggies are tender and flavors are well-blended. Serve over cooked
pasta. Sprinkle Parmesan over the top and serve.
- - - - - - - - - - - - - - - - - -

Olive Garden Capellini Primavera (Light)
Recipe By :
-------- ------------ --------------------------------
1 tablespoon olive oil
1 teaspoon butter
5 cups broccoli florets -- cut into 1
1 1/2 cups chopped onions
3/4 cup julienne carrots
3 cups sliced mushrooms
1 1/4 cups halved lengthwise and thinly
yellow squash
1 teaspoon finely chopped garlic
1 1/4 cups crushed tomatoes
9 sun-dried tomato halves -- not
minced
1 tablespoon low-sodium beef bullion
1 tablespoon fresh chopped parsley
1/4 teaspoon ground rosemary
1/8 teaspoon crushed red pepper flakes
9 ounces capellini pasta -- (angel hair)
2 tablespoons grated parmesan cheese
1. To prepare sauce, in large non-stick saucepan, heat oil and butter over mediu
m-high heat 30 seconds. Add broccoli, onions, and carrot and sauté until carrot
is tender, 5 minutes. Add mushrooms, squash, and garlic; sauté 2 minutes longer.
2. Add 1 1/2 cups water and the next 7 ingredients; cook, stirring until just be
low boiling. Lower heat, cover and simmer until vegetables are tender, 8-10 min.
3. Meanwhile, cook pasta in large pot of boiling water until tender, 6-8 minutes
. Drain and place in serving bowl. Toss with sauce and sprinkle with cheese.
Source: Weight Watchers Magazine, December 1994
- - - - - - - - - - - - - - - - - -

Olive Garden Chicken
Recipe By :
-------- ------------ --------------------------------
chicken breasts
soy sauce
pineapple juice
onion
garlic
Marinate chicken for 24 hours and then grill.
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Olive Garden Chicken Formaggio Pizza
Recipe By :
Categories : Pizza *Copycat
Poultry
-------- ------------ --------------------------------
4 ounces chicken breast; bone -- skin
2 tablespoons onions -- dice
1 cup tomatoes; drain -- dice
1 teaspoon garlic -- chop
1/8 teaspoon salt
1/2 cup fontinella cheese -- shred
1/2 cup mozzarella cheese -- shred
1/2 cup mushrooms -- slice
1 tablespoon parmesan cheese -- shred
1 12" pre-baked pizza crust
Preheat oven to 450F. Sauté or bake chicken breast. Cool. Cut into 1/4" wide str
ips. Spray or grease a 12" pizza pan. Sauté onions and garlic briefly in the ol
ive oil and add them to the tomatoes, salt and basil.
Spread the tomato mixture over the top of the crust. Lay chicken strips down ov
er the tomatoes. Top with fontinella and mozzarella cheeses. Add the sliced mus
hrooms and sprinkle with Parmesan cheese.
Bake at 450F. for 8 minutes, or until cheese is melted and crust is piping hot.
- - - - - - - - - - - - - - - - - -

Olive Garden Chicken Marsala
Recipe By :
-------- ------------ --------------------------------
4 chicken half-breasts
(skinless/boneless
(pound 1/4" thick
1/4 cup Wondra flour
1/2 teaspoon salt
4 tablespoons oil
4 tablespoons butter/margarine
1 cup fresh mushrooms -- slice
1/2 cup marsala wine
Combine flour, salt, pepper and oregano and blend well. Heat the oil and butter
in a skillet until bubbling lightly. Dredge the chicken in the flour and shake
off the excess.
Cook the chicken on medium heat for about 2 minutes on the first side, until li
ghtly brown. As you turn the breasts to the second side to cook, add the mushro
oms around the chicken pieces.
Cook about 2 more minutes, until lightly browned on the second side. Stir the m
ushrooms. When the second side is lightly browned, add the wine around the piec
es, cover the pan and simmer for about 10 minutes.
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Olive Garden Chicken San Marco
Recipe By :
Poultry
-------- ------------ --------------------------------
1 cup green bell pepper -- julienne
1 cup red bell pepper -- julienne
1 3/4 cups broccoli florets -- cut small
1 cup zucchini -- slice 1/4 " then
-- halve
1 cup yellow squash -- slice 1/4" then
-- halve
3 tablespoons pure olive oil
***pasta***
6 cups fresh fettuccine; cook -- drain
1 tablespoon pure olive oil
***San Marco sauce***
2 pounds chicken thigh meat
(skinless/boneless
(cut in 1" cubes
2 large yellow onions -- 1/8" dice
1 cup carrots; peel -- julienne
1 tablespoon garlic -- chop fine
1 cup chicken broth
1 can Italian plum tomatoes -- (28 ounces)
-- w/juice
1 teaspoon dry oregano
1 teaspoon dry rosemary
3/4 teaspoon salt
2 teaspoons Wondra flour
SAUCE- Preheat a heavy non-aluminum Dutch oven or similar 6-qt pot over moderate
ly high heat and add the olive oil. When the oil is fragrant, add the chicken me
at pieces and sauté turning frequently for 5 or minutes until lightly browned on
all sides. Add the onions and carrots and sauté stirring constantly, until the
onions are translucent, about 2 minutes.
Add the garlic and sauté about 30 seconds. Do not allow the garlic to brown. Imm
ediately add the broth to the pot. Stir bits and pieces loose from the bottom o
f the pot. Add all additional ingredients, lower the heat to a gently simmer and
cover the pot. Simmer gently, stirring occasionally, until the chicken meat pi
eces are tender, but not soft, about 5 to 10 minutes.
As the sauce is finishing cooking, add 3 TBS oil to a heavy skillet and sauté t
he bell peppers, squashes and broccoli over medium heat until just crisp-tender
. Add the veggies to the sauce when the chicken meat is tender, blend all toget
her and turn off the heat. Adjust the salt, pepper and herb levels to taste. To
ss the cooked pasta with 1 TBS oil to prevent sticking and add to the sauce; bl
end chicken, veggies and sauce thoroughly and serve along with Parmesan cheese.
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Olive Garden Chicken Spiedies
Recipe By :
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***MARINADE***
1/4 cup olive oil
1/4 cup red wine vinegar
2 teaspoons sugar
10 milliliters garlic -- mince
1 teaspoon Dijon mustard
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon dried tarragon
1 1/2 pounds chicken breasts
boneless/skinless
(cut 1x1" squares
***APPETIZER SAUCE***
1 cup mayonnaise
2 teaspoons Dijon mustard
1 teaspoon garlic -- mince
2 teaspoons dried tarragon
1/2 cup pineapple juice
***VEGETABLES***
3 large red bell peppers -- 1/2x1"
(72 strips
2 large green bell peppers -- 1/2x1"
(48 strips
1 large yellow onion -- 1/2x1"
(96 strips
24 8" bamboo skewers -- soak in
water in the fridge over-
night
MARINADE-Add all ingredients except the chicken to a non-aluminum mixing bowl an
d mix thoroughly until the sugar and salt are completely dissolved. Pound the ch
icken breast between sheets of waxed paper until an even thickness of 3/16" over
all. Cut the chicken breast meat into 1" squares and add to the marinade, coveri
ng completely. Allow to marinate for 2 hours, refrigerated. Remove from the mari
nade after 2 hours and drain.
SPIEDIES-Assemble in the following order: red bell pepper, onion, chicken (fold
ed into "C" shape on the skewer), green bell pepper, onion, chicken, alternatel
y, finishing with a red pepper strip after the 4th piece of chicken on each ske
wer. Spread the skewered items out on each skewer, so they will cook quickly.
Place the Spiedies on a grill or a griddle and cook approximately 1 minute per
side, turning 4 times. Adjust the timing according to your equipment's heat out
put. Serve immediately, 4 per quest, with dipping sauce, about 1/4 c per servin
g.
SAUCE-Mix all ingredients together just until blended. Chill 1 to 2 hours to ble
nd flavors. Serve cold.
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Olive Garden Chocolate Chip Cookie Dough Cheesecake
Recipe By :
*Copycat
-------- ------------ --------------------------------
2 tablespoons margarine
2 1/2 cups chocolate cookie crumbs
2 pounds cream cheese -- soft
1 cup sugar
4 eggs
1 teaspoon all-purpose flour
1 teaspoon vanilla
1 cup sour cream
1 pound refrigerated chocolate chip -- cookie dough
2 ounces chocolate chips
toppings
1 pint heavy whipping cream -- whip
chocolate chips
chopped walnuts
Preheat oven to 325F. CRUST-Generously grease the bottom and sides of a 10" Spri
ngform pan. Combine the margarine with the chocolate cookie crumbs. Press onto t
he bottom and sides of the pan.
FILLING-Using an electric mixer on high speed, combine cream cheese, sugar, egg
s and flour and mix until smooth. Add vanilla and sour cream and mix just until
blended. Pour 1/2 of the batter into prepared crust. Cut cookie dough into golf
ball sized chunks and drop into batter.
Sprinkle in chocolate chips. Pour over remaining batter. Bake for 60 minutes. Tu
rn off the oven and open the door to the broil position. Allow cake to remain i
n the oven 30 more minutes. Refrigerate until ready to serve.
To serve, remove the sides of the pan and top with fresh whipped cream. Sprinkle
with additional chocolate chips and chopped walnuts.
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Olive Garden Eggplant Parmigiana
Recipe By :
-------- ------------ --------------------------------
1 eggplant; peel -- slice 1/4"
flour
oil
seasoned salt
1 pound jar meat-flavored Prego
1/4 cup grape jelly
1 can sliced-style stewed -- (14 ounces)
-- tomatoes
1 slice Mozzarella cheese per serving
Moisten eggplant and coat lightly in flour. Quickly brown slices in hot oil, dus
ting each side generously with seasoned salt. When fork tender and golden brown
transfer to jelly roll pan. Cover loosely with foil and bake at 375F about 20 to
25 minutes or until tender.
Use 8 slices for this amount of sauce. SAUCE-Combine sauce, jelly and tomatoes t
hat have been broken up with a fork. Heat on medium until piping hot. Do not bo
il Be sure jelly is melted. Arrange 2 slice eggplant on each of 4 plates. Cover
each with 1 slice of mozzarella. Ladle sauce over all, not to cover completely
. Place plates in 375F oven just to melt cheese and serve promptly.
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Olive Garden Florentine Lasagna
Recipe By :
Categories : Pasta Vegetables
*Copycat Dairy
-------- ------------ --------------------------------
1 pound fresh spinach
1 pound fresh mushrooms -- chop coarse
1 cup onion -- chopped
10 milliliters garlic -- mined
2 tablespoons olive oil
3 cups ricotta cheese
1 2/3 cups parmesan cheese -- divide
1 egg
1/2 teaspoon salt
16 lasagna noodles
4 1/2 cups mozzarella cheese -- shredded
marinara sauce or tomato-
cream sauce as desired
extra parmesan cheese
Steam spinach until tender; press out excess moisture and chop coarsely. Chop mu
shrooms and onions and mince garlic over medium-high heat until onions are tende
r; drain excess liquid and cool. Mix ricotta cheese, 2/3 cup Parmesan, egg, salt
, pepper, basil and oregano in large bowl.
Add cooled spinach and mushroom-onion mixture and mix on low speed until just bl
ended. Cook lasagna according to package directions; rinse under cool water and
drain thoroughly. Place four lasagna strips in bottom of lightly oiled 9x13" pa
n, overlapping slightly. Top with 2 c of spinach filling. Sprinkle with 1-1/2 c
shredded cheese and 1/3 c Parmesan.
Repeat layering two more times and top with remaining four lasagna strips. Sprea
d 1 cup of marinara or tomato-cream sauce over top and cover tightly with foil.
Preheat oven to 350F and bake, covered, for 1 hour.
Remove from oven and keep warm at least 30 minutes before cutting. Top with extr
a Parmesan cheese. (Can be refrigerated a day in advance of baking if desired.)
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Olive Garden Heart Healthy Chicken/Pasta
Recipe By :
Pasta Poultry
-------- ------------
--------------------------------
8 ounces fresh pasta shells -- or
6 ounces dry pasta shells
1 1/4 pounds fresh spinach
1 pound chicken breast -- bone/skin
grill -- cut 1" cubes
4 medium clove garlic -- chop fine
1 teaspoon olive oil -- or
vegetable spray
1 cup chicken broth
1/2 teaspoon nutmeg or mace
1 salt and pepper
1/2 cup parmesan -- grate
Cook the spinach in the broth until tender. Drain and reserve broth. Mash out ex
cess liquid. Cook pasta. Preheat a sauté pan or heavy skillet over medium heat,
add the oil or vegetable spray and sauté the garlic, stirring constantly, until
it is white. Don't allow it to brown.
Add the spinach and nutmeg or mace, salt and pepper. Add the chicken pieces to t
he spinach, stir and turn and add a small amount of the reserved cooking broth.
Stir and turn the spinach until it is hot, adding broth as necessary. Remove pa
sta and immediately drain. Add the shells into the spinach mixture and blend we
ll. Serve immediately with Parmesan.
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Olive Garden House Dressing
Recipe By :
-------- ------------ --------------------------------
8 ounces Paul Newman's Vinegar And -- oil dressing
2 cloves garlic -- peel, halve
3 packages sweet and low -- or
1 tablespoon sugar
Put ingredients into the bottle of dressing and shake well.
Refrigerate 24 hours before using.
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Olive Garden Lasagna
Recipe By :
Sauces Dairy
-------- ------------ --------------------------------
alfredo sauce
1/2 pound sweet or salted butter
12 ounces heavy cream
fresh ground white pepper
1 1/2 cups fresh parmesan -- grated
18 slices mozzarella cheese -- 1/2oz ea
ricotta cheese mix
1 pint ricotta cheese
2 ounces Romano -- grated
3 ounces mozzarella -- shredded
2 tablespoons green onions -- sliced
2 teaspoons fresh parsley -- chopped
1/2 teaspoon salt
1 1/4 cups alfredo sauce -- cooled
vegetable mix
4 cups broccoli florets
2 cups carrots; sliced 1/4" -- chopped
4 cups mushrooms -- sliced 1/4"
2 cups red bell peppers -- diced
1 cup green bell pepper -- diced
1 cup yellow onion -- diced
2 cups zucchini -- sliced lasagna
-- strips
Lay out enough dry lasagna strips in a 9x13 pan to ensure you have enough to mak
e 3 full layers, with very little overlap on each layer. Remove the dry strips a
nd cook according to package instructions until barely "al dente" and drain.
ALFREDO SAUCE-Heat water to a boil in the bottom of a double boiler. Add butter
, cream and pepper to the top pot and heat until butter is completely melted, th
en stir in Parmesan until melted and blended. Remove top pot and set aside to c
ool. Divide the sauce into 2 equal portions. Refrigerate 1 portion for use later
.
RICOTTA CHEESE MIX- Combine all ingredients in a bowl and blend thoroughly with
a rubber spatula. Set aside at room temp.
VEGETABLES-Combine all veggies and mix well.
ASSEMBLY-Coat the bottom and sides of a 9x13 baking dish with vegetable spray. L
ay out cooked lasagna strips (about 4) to cover entire bottom. Spread 1-1/4 c of
the Ricotta mix evenly over the strips. Top with 8 c of veggie mix and spread
out evenly. Lay out 9 of the mozzarella slices to cover the veggie layer. Repea
t this layering. Top the second layer of mozzarella slices with lasagna strips
and spread them evenly with 1-1/4 c ricotta cheese mix to finish. COOKING-Spray
a sheet of foil with vegetable spray and cover the baking dish tightly with the
foil, sprayed side down. Bake in a preheated 375F oven for about an hour or un
til the internal temp is 165F. Remove from the oven and allow to sit for a few m
inutes, covered, before cutting and serving. Immediately prior to serving, heat
the reserved portion of Alfredo Sauce and ladle the hot sauce over each slice o
f lasagna as it is served.
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Olive Garden Mostaccioli Quatro Formaggio
Recipe By :
Dairy
-------- ------------ --------------------------------
1 cup cooked mostaccioli
(per person
1/2 teaspoon salad oil per 1c pasta
1/2 cup heavy cream per person
parsley
parmesan -- grate
1/2 cup quatro formaggio mix
(per person
quatro formaggio mix
2 ounces mozzarella -- shred/per person
1 ounce provolone -- shred/per person
1 ounce parmesan -- grate/per person
1 ounce Romano -- grate/per person
QUATRO FORMAGGIO MIX-Blend 4 cheeses thoroughly and place in a covered container
in fridge. Preheat a non-stick or heavy pan on medium heat. Add the cream and
cheeses; mix and heat, stirring until cheese is completely melted and sauce is h
ot.
Add the pasta, turn off the heat and blend the pasta into the sauce. Remove the
sauced pasta to serving plates and garnish each plate with a parsley bouquet. P
ass the Parmesan.
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Olive Garden Neapolitan Ziti
Recipe By :
Categories : Beef Pasta
*Copycat Main Dish
-------- ------------ --------------------------------
1 1/2 pounds sweet/hot Italian link sausage
1 1/3 cups green bell pepper -- 1x1/4"
3/4 pound ziti pasta -- cooked
parmesan cheese -- grated
parsley bouquets
5 cups marinara sauce
28 ounces canned tomatoes-Italian style or plum
10 3/4 ounces tomato puree
1 teaspoon garlic -- minced
1/2 cup fresh basil -- packed, chopped
salt and pepper
Bake or pan-fry the sausages until fully cooked, drain, cool. Halve the sausages
and cut the split sausages into 1/2" slices. Sauté the bell peppers in olive oi
l over moderate heat only until their crispness is loss, but peppers are not sof
t.
In a heavy sauce pan add the tomatoes, tomato puree, garlic, olive oil and fresh
basil and bring to a light simmer on moderate heat. Add the sautéed pepper stri
ps and cooked sausage and heat for 3 to 5 minutes.
Serve the pasta, topped with the sausage, peppers and salsa Marinara and garnish
each plate with a parsley bouquet. Pass the Parmesan.
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Olive Garden Pasta Fagioli
Recipe By :
Categories : Pasta Beans
*Copycat Soups
-------- ------------ --------------------------------
1 pound can undrained northern beans
2 cans sliced-style stewed tomatoes -- 14 oz each
1 pound jar Prego spaghetti sauce
2 ribs celery -- slice thin
1 small onion -- chopped
2 cups small spiral pasta -- uncooked
salt and pepper
Combine everything in Dutch oven on medium-high.
Bring just to a boil; turn to low. Cover pan with lid and allow to cook gently 3
0 minutes or until pasta is tender.
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Olive Garden Pasta Frittata
Recipe By :
Breakfast Main Dish
Dairy
-------- ------------ --------------------------------
12 ounces spaghetti; cook -- cut 2" pcs
3 ounces green onions -- slice
1 thick bacon; cook -- (3 ounces) chop
vegetable spray or margarine
3 tablespoons fontina; shred -- heaping
parmesan -- grate
3 3/4 cups frittata batter
6 medium eggs
2 1/2 cups half and half
5 teaspoons cornstarch
1 dash nutmeg
FRITTATA BATTER-Beat eggs, half and half, cornstarch, salt and nutmeg thoroughly
until all ingredients are completely blended. Blend the 2" spaghetti pieces, gr
een onion rings and bacon pieces in a bowl until evenly mixed. Coat a 1-1/2 qt r
ound baking dish, including walls, with spray or margarine. Empty the spaghetti
mixture into the baking dish and spread evenly. Add the frittata batter to cove
r the filling mix.
Bake in a 350F oven for about 25 minutes until center is set. When center is set
, cover the frittata evenly with the Fontina and bake until cheese is golden. Tu
rn off the heat and open oven door. Let the frittata set in the open oven for 15
minutes for the batter to set more firmly and make removing from the dish easy.
Before serving, sprinkle with Parmesan and cut into 4 wedges.

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Olive Garden Pasta Roma Soup
Recipe By :
Categories : Pasta Soups
*Copycat Beans
Pork & Ham
-------- ------------ --------------------------------
2 cans garbanzo beans; drained -- 16oz
6 slices bacon; cooked and drained -- chopped
1/3 cup olive oil
3/4 cup onions -- diced
1 cup celery -- diced
1/4 teaspoon garlic -- minced
1 cup carrots -- julienne
1 1/2 cups canned tomatoes -- drained, diced
1 quart chicken broth
1/8 teaspoon ground rosemary
2 tablespoons fresh parsley -- chopped
1/2 cup miniature pasta dry bowties -- cooked
Add bean to food processor and process using on/off pulse until beans are well m
ashed. Scrape down sides as necessary. Reserve. Heat oil in a Dutch oven. Add ca
rrots, onions, celery and garlic and sauté for 5 minutes on medium heat. Add rem
aining ingredients except pasta and bring to a boil.
Reduce heat to a simmer and cook stirring occasionally for 20 minutes. Keep warm
. Add pasta to finished soup and serve immediately.
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Olive Garden Pasta San Remo
Recipe By :
Poultry
-------- ------------ --------------------------------
1 1/2 pounds green bell peppers -- strips
8 ounces yellow onion -- 1/2" strips
1 pound mushrooms -- halve
1/4 cup olive oil
1 tablespoon + 1 tsp garlic -- mince
32 ounces canned tomatoes w/juice
cut 1/2" pcs
16 ounces tomatoes -- crushed in puree
1/2 teaspoon marjoram
1/4 teaspoon crushed red pepper
1/2 cup white wine
1 tablespoon + 1 tsp chicken bouillon
granules
flour -- for dredging
2 pounds chicken breast halves -- bone
skin -- cut in thirds
olive as needed
1 pound fresh spaghetti -- cook
Heat oil in Dutch oven over medium high heat. Add peppers, onions and mushrooms
and sauté stirring constantly for 15 to 20 minutes. Add garlic and cook 2 more m
inutes. Stir in tomatoes, herbs, wine and bouillon. Lower heat and let simmer wh
ile preparing chicken. Heat 1 TBS olive oil in a large non-stick skillet.
Dredge chicken in flour and sauté until golden. Do not crowd skillet; add more o
live oil as necessary. As pieces are browned, add to tomato-pepper sauce. When a
ll pieces have been added, cover and simmer 10 minutes to finish cooking chicken
. Serve sauce over pasta.
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Olive Garden Pasta With Broccoli
Recipe By :
Main Dish
-------- ------------ --------------------------------
1 pound fresh pasta shells -- or
1 pound medium dry shells -- cook
1/4 cup olive oil
12 ounces broccoli florets -- steam
2 teaspoons garlic -- mince
1/4 cup green onions -- slice thin
1 cup fresh mushrooms -- slice
2 teaspoons fresh parsley -- chop
parmesan -- grate
béchamel sauce
1/4 cup flour
1 quart milk
2 teaspoons chicken bouillon cubes -- mash
BÉCHAMEL SAUCE-Melt butter in a 2-qt saucepan over medium heat. Stir in flour an
d cook for 1 minute. Add milk and bouillon and stir vigorously with a wire whip
until mixture barely comes to a boil. Reduce heat and simmer for 5 minutes, whip
ping frequently.
Keep warm. Drain broccoli and divide in half. Chop 1/2 of florets into 1/4" piec
es. Reserve. Heat a large sauté pan over medium heat and add olive oil. Add all
the broccoli, garlic, green onions and mushrooms to the sauté pan. Cook, stirrin
g constantly, for 2 minutes or until mushrooms begin to turn golden.
Add the sautéed veggies and parsley to the warm sauce and stir well. Serve over
hot pasta with Parmesan.
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Olive Garden Peaches 'n Cream Cheesecake
Recipe By :
*Copycat
-------- ------------ --------------------------------
sponge cake base
1 egg
1/3 cup sugar
1/4 cup all-purpose flour
1 pinch salt
2 tablespoons water
filling
2 pounds cream cheese -- softened
1 cup sugar
4 eggs
1 teaspoon all-purpose flour
1 teaspoon vanilla
1 cup sour cream
1/4 cup peach liqueur or peach -- schnapps or
-- reserved
canned/fresh peaches
2 cups canned or firm peaches -- ripe and fresh
sliced -- drained well
topping
1 pint whipping cream or equivalent
BASE-Preheat oven to 375F. Lightly grease base of 10" Springform pan. Beat whole
egg in 1-1/2-qt bowl with mixer on high speed - 4 minutes - to a thick yellow f
oam. Mix in sugar on low speed until smooth. Add flour, water, vanilla, baking p
owder and salt. Mix on low speed until fully blended. Pour into Springform pan,
roll around until level. Bake 16 to 18 minutes on lowest oven rack. Cool to roo
m temp.
FILLING-Preheat oven to 325F. Mix cream cheese, sugar, eggs and flour with elec
tric mixer on high until smooth. Add vanilla, sour cream and peach flavoring an
d mix on medium until a smooth thick consistency is obtained. Fold in peach slic
es carefully - distribute evenly. Pour cheesecake filling onto cooled sponge ca
ke base. Bake 70 minutes on lower oven rack, turn off oven, open oven door to br
oil position and let cake remain 40 minutes. Cool to refrigerated temperature.
TOPPING-Top with fresh whipped cream or equivalent and serve. STORE up to 2 day
s in the fridge.
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Olive Garden Pizza Bianco
Recipe By :
Categories : Appetizers *Copycat
Main Dish
-------- ------------ --------------------------------
2 6" ready-to-serve seasoned -- thick pizza crusts
cheese filling
1/2 cup ricotta
1/4 cup parmesan -- grated
1/4 cup mozzarella -- shredded
1/4 cup fontina -- shredded
1 tablespoon yellow onions -- minced
1 1/2 tablespoons milk
1/4 teaspoon salt
toppings
1/4 cup green onions -- sliced
1/3 cup black olives -- diced
1/3 cup tomatoes; seed -- chopped
1/2 cup mozzarella -- grated
1 dash oregano
1 dash basil
Combine all ingredients for the filling and mix thoroughly. Divide the filling i
n half and spread on each crust. Prepare toppings and divide in half.
Sprinkle green onions, olives and tomatoes over crusts. Top with mozzarella and
Parmesan. Sprinkle tops with oregano and basil.
Bake in a 375F oven for 8 to 10 minutes until filling is hot and cheese has mel
ted. Cut into 6 wedges.
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Olive Garden Raspberry Mousse Cheesecake
Recipe By :
*Copycat
-------- ------------ --------------------------------
raspberry mousse
1 1/2 teaspoons gelatin
1 1/2 tablespoons cold water
1/2 cup raspberry preserves
2 tablespoons sugar
1 cup heavy whipping cream
filling
1 pound cream cheese -- softened
1/2 cup sugar
2 eggs
1 9" chocolate crumb crust -- prepared
FILLING-Preheat oven to 325F.
Mix cream cheese, sugar, eggs and vanilla with electric mixer on medium until th
oroughly blended, about 3 to 4 minutes. Pour into prepared crust. Place on bakin
g sheet and bake for 25 minutes. Cool to refrigerated temperature.
MOUSSE-Sprinkle gelatin over cold water, stir and let stand 1 minute. Micro on H
IGH for 30 seconds or until gelatin is completely dissolved. (Or heat on stove
with 1 additional tbs of water.) Combine gelatin with preserves. Chill 10 minute
s.
CREAM-Whip cream until soft peaks form. Add 2 tbs sugar and continue whipping un
til stiff peaks form. Measure out 1-1/2 c of whipped cream for mousse and set as
ide. Refrigerate remainder of cream for topping. Gently fold raspberry mixture i
nto measured whipped cream. Spread raspberry mousse on top of chilled cheesecak
e, mounding slightly in the center. Chill 1 hour before serving.
To serve, cut cheesecake into 6 servings and top each piece with a dollop of res
erved whipped cream.
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Olive Garden Ravioletti In Mushroom-Walnut Cream
Recipe By :
Sauces
-------- ------------ --------------------------------
12 ounces ravioletti or tri-colored tortellini -- cooked
2 tablespoons extra virgin olive oil
8 ounces mushrooms -- sliced
1/4 cup walnuts -- chopped
3/4 cup heavy whipping cream
2 cups fresh parmesan -- grated
Heat olive oil in large skillet over medium heat. Sauté mushrooms and walnuts un
til mushrooms are golden. Add cream and cook stirring frequently for 5 minutes u
ntil slightly thickened.
Turn heat to warm and when cream stops simmering, ad d pepper and Parmesan and s
tir until sauce is smooth. Do not boil.
Serve pasta with sauce.
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Olive Garden Salad Dressing
Recipe By :
-------- ------------ --------------------------------
1 1/2 cups bottled Italian dressing
2 tablespoons parmesan -- grated
2 tablespoons sugar or equivalent in -- equal
1 large raw egg -- or egg beaters
to 1 egg -- or
Blend in blender on high speed 1/2 minute or until smooth. Pour this mixture int
o the top of a double boiler and add 1/4 c oil. Stir gently with a whisk over ge
ntly boiling water until it begins to thicken and egg is completely cooked. Chil
l several hours or overnight before using.
If the dressing is too thick, add more Italian dressing as needed. Mix together
equal amounts of fresh spinach, iceberg and romaine lettuce.
Moisten leaves in dressing, do not saturate; let stand 5 minutes. Add onion rin
gs, radish, etc.
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Olive Garden San Marco
Recipe By :
Poultry
-------- ------------ --------------------------------
1 cup green bell pepper -- julienne
1 cup red bell pepper -- julienne
1 3/4 cups broccoli florets -- cut small
1 cup zucchini
-- (slice 1/4 " then
halve)
1 cup yellow squash -- slice 1/4"
(then halve
pasta
6 cups fresh fettuccine; cook -- drain
1 tablespoon pure olive oil
San Marco sauce
2 pounds chicken thigh meat
(skinless/boneless
(cut in 1" cubes
2 large yellow onions -- 1/8" dice
1 cup carrots; peel -- julienne
1 tablespoon garlic -- chop fine
1 cup chicken broth
1 can Italian plum tomatoes -- (28 ounces)
w/juice
1 teaspoon dry oregano
1 teaspoon dry rosemary
3/4 teaspoon salt
2 teaspoons Wondra flour
SAUCE-Preheat a heavy non-aluminum Dutch oven or similar 6-qt pot over moderatel
y high heat and add the olive oil. When the oil is fragrant, add the chicken me
at pieces and sauté, turning frequently for 5 or minutes until lightly browned o
n all sides. Add the onions and carrots and sauté, stirring constantly, until th
e onions are translucent, about 2 minutes. Add the garlic and sauté about 30 sec
onds. Do not allow the garlic to brown.
Immediately add the broth to the pot. Stir bits and pieces loose from the botto
m of the pot. Add all additional ingredients, lower the heat to a gently simmer
and cover the pot. Simmer gently, stirring occasionally, until the chicken mea
t pieces are tender, but not soft, about 5 to 10 minutes.
As the sauce is finishing cooking, add 3 tbs oil to a heavy skillet and sauté t
he bell peppers, squashes and broccoli over medium heat until just crisp-tender
.
Add the veggies to the sauce when the chicken meat is tender, blend all togethe
r and turn off the heat. Adjust the salt, pepper and herb levels to taste. Tos
s the cooked pasta with 1 tbs oil to prevent sticking and add to the sauce; ble
nd chicken, veggies and sauce thoroughly and serve along with Parmesan cheese.
- - - - - - - - - - - - - - - - - -

Olive Garden San Remo Chicken
Recipe By :
Poultry
-------- ------------ --------------------------------
1 1/2 pounds green bell peppers -- strips
8 ounces yellow onion -- 1/2" strips
1 pound mushrooms -- halve
1/4 cup olive oil
1 tablespoon + 1 tsp garlic -- mince
32 ounces canned tomatoes w/juice
cut 1/2" pcs
16 ounces tomatoes -- crushed in puree
1/2 teaspoon marjoram
1/4 teaspoon crushed red pepper
1/2 cup white wine
1 tablespoon + 1 tsp chicken bouillon
granules
flour -- for dredging
2 pounds chicken breast halves -- bone
skin -- cut in thirds
olive as needed
1 pound fresh spaghetti -- cook
Heat oil in Dutch over medium high heat. Add peppers, onions and mushrooms and s
auté, stirring constantly for 15 to 20 minutes. Add garlic and cook 2 more minut
es. Stir in tomatoes, herbs, wine and bouillon. Lower heat and let simmer while
preparing chicken.
Heat 1 tbs olive oil in a large non-stick skillet. Dredge chicken in flour and s
auté until golden. Do not crowd skillet; add more olive oil as necessary. As pie
ces are browned, add to tomato-pepper sauce. When all pieces have been added, co
ver and simmer 10 minutes to finish cooking chicken. Serve sauce over pasta.
- - - - - - - - - - - - - - - - - -

Olive Garden Seafood Pasta Chowder
Recipe By :
Categories : Soups Pasta
*Copycat Fish And Seafood
-------- ------------ --------------------------------
1 small shells or bowties -- (6 ounces)
3 ounces crab meat
1/2 pound sliced fresh mushrooms
2 packages Newburg sauce mix -- (1oz each)
3 cups milk
1 1/2 cups water
1/4 cup dry white wine
1/4 cup sliced green onions
Cook pasta according to package directions. Sort crab meat to remove any shell p
ieces. Melt butter in 3-quart non aluminum saucepan.
Add mushrooms; sauté for 3 minutes. Add sauce mix; stir well. Add milk, water a
nd wine; stir well with a wire whisk until mixture comes to a boil.
Reduce heat; simmer 5-8 min; stirring constantly. Add green onions, pasta and cr
ab; stir to combine. Heat through. Spoon into serving bowls and garnish each ser
ving with chopped parsley.
- - - - - - - - - - - - - - - - - -

Olive Garden Seafood Torcello
Recipe By :
Categories : Fish And Seafood Pasta
*Copycat Sauces
-------- ------------ --------------------------------
1 pound cod fillets
6 ounces clams; drained -- chopped
6 ounces langostinos or rock shrimp -- cooked
6 ounces crabmeat -- pick over
6 ounces dry radiatore -- spirelli or
pasta -- cooked
béchamel sauce
3 1/2 tablespoons all-purpose flour
2 cups whole milk
1/2 teaspoon salt
2 teaspoons garlic -- minced
1/2 cup straight sherry -- not dry
1 tablespoon parsley -- chopped
2 quarts boiling salted water
Line a baking sheet with foil and spray with cooking spray. Bake the cod fillets
, uncovered, for 5 to 6 minutes, only until the cod flakes easily. Remove from t
he oven immediately to prevent overcooking. When cooled, break the fillets in ha
lf, lengthwise, then break each half into approximately 1" pieces and set aside.
SAUCE-In a heavy non-aluminum 3-qt pot, melt the butter, add the flour and cook
on moderate heat for 3 minutes, stirring constantly with a wire whisk.
Do not allow the flour to brown. Add the milk and salt and bring to just below
the boiling point, whisking constantly. Remove from the heat and keep warm (180F
). Heat the olive oil in a sauté pan over medium heat until fragrant, then saut
é the garlic only until white throughout. Add the sautéed garlic to the warm béc
hamel sauce. Add the sherry to the pan in which the garlic was sautéed, simmer
strongly for 1 minute, then add it to the warmed sauce. Add the cooked pasta to
the sauce.
Place the béchamel/garlic/pasta/sherry mix back onto low heat for a few minutes,
then add the cooked cod, clams, langostinos or shrimp, crabmeat and chopped par
sley to the warm béchamel sauce and blend all ingredients thoroughly. Serve imme
diately.
- - - - - - - - - - - - - - - - - -

Olive Garden Shrimp Cristoforo
Recipe By :
Fish And Seafood
-------- ------------ --------------------------------
-----basil butter-----
2 ounces fresh basil leaves -- (about, 2 bunches
10 ounces butter -- softened
-- (2-1/2 cubes)
1 teaspoon garlic -- minced
1/4 teaspoon salt
3 tablespoons grated parmesan cheese plus -- additional for
-- garnish
1 tablespoon grated Romano cheese
-----rest of dish-----
1 pound fresh linguine or angel -- hair pasta
1 pound medium shrimp -- shelled
Remove any large stems from basil and wash leaves. Shake off excess water and dr
y with paper towel. Place in food processor; with blade attachment process until
finely chopped. Process in two batches if necessary to get a uniformly chopped
basil.
Remove from processor and reserve. Place butter in small mixer bowl. Using an e
lectric mixer, whip butter until pliable. Add garlic, salt, pepper, parmesan an
d Romano cheeses, and basil; mix until well incorporated. Basil butter can be u
sed immediately or stored covered in refrigerator for 3 to 4 days. Cook pasta
according to directions, drain well and keep warm.
Melt basil butter in large skillet over medium heat. Add shrimp and sauté just
until done, about 2 to 3 minutes. Serve over hot cooked pasta. Pass freshly grat
ed parmesan cheese.
Source: General Mills' Olive Garden Restaurant Chain.
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Olive Garden Shrimp Primavera
Recipe By :
Categories : Fish And Seafood Pasta
Vegetables *Copycat
-------- ------------ --------------------------------
sauce
1/3 ounce butter or margarine
1 package Knorr Romaglio pasta -- (1 ounce) sauce mix
(or similar
28 ounces canned tomatoes -- crushed
1/4 teaspoon red chili pepper -- crushed
1/4 teaspoon dried marjoram
vegetables
1/2 pound mushrooms -- halved
1 cup green peppers -- 1" squares
1 cup red peppers -- 1" squares
1/2 cup yellow onion -- 1" squares
1 pound linguini -- cooked
1 pound medium shrimp -- cooked, peeled and
-- deveined
Melt butter in 3-qt pan over medium heat. Add remaining sauce ingredients. Stir
well and simmer for 10 minutes. In a large sauté pan, melt 2 tbs butter.
Sauté veggies about 3 minutes until crisp-tender. Ad to the sauce and simmer 5
more minutes. When pasta is almost done, stir shrimp into sauce to heat through.
Do not boil.
Spoon Shrimp Primavera sauce over hot linguini. Sprinkle with Parmesan.
- - - - - - - - - - - - - - - - - -

Olive Garden Shrimp Scampi Sauce
Recipe By :
-------- ------------ --------------------------------
1/2 cup bottled wishbone Italian -- dressing
Tabasco
1/3 cup ketchup
With wire whisk combine all ingredients until smooth.
Keep refrigerated, tightly covered, to use within a week.
Freeze to thaw and use within 4 months.
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Olive Garden Spaghetti Carbonara
Recipe By :
Sauces
-------- ------------ --------------------------------
8 ounces mushrooms w/stems -- sliced 1/4F
6 tablespoons shallots -- mince fine
1/4 cup rendered bacon drippings -- or
olive oil
24 slices bacon; ex-thick -- cooked, sliced 1/4"
-- strips
2 pounds spaghetti -- cooked
2 teaspoons parsley -- chopped fine
3 grinds black pepper
salt -- to taste
4 tablespoons parmesan cheese -- grated
3 cups light béchamel sauce
light béchamel sauce
6 tablespoons all-purpose flour
3 cups whole milk
Add the reserved bacon drippings of the olive oil to a heavy skillet over medium
heat until fragrant, then add the mushrooms and shallots and sauté until they a
re golden, but not brown. Add the bacon strips, stir well and turn off the heat.
Add the warm spaghetti and blend all ingredients together thoroughly. Add the w
arm béchamel sauce, pepper, parsley and salt and blend thoroughly.
Serve immediately with Parmesan. SAUCE-In a heavy non-aluminum pot, melt butter
and add flour and cook on moderate heat for 2 minutes, stirring constantly with
a wire whisk. Do not allow the roux to color more than blond. Add milk (no skim
or low-fat) and bring to just below the boiling point. Remove from heat immediat
ely and keep warm (180F).
- - - - - - - - - - - - - - - - - -

Olive Garden Spaghetti Sauce
Recipe By :
Beef Pasta
-------- ------------ --------------------------------
2 pounds ground round
2 tablespoons oil
1 can stewed tomatoes -- (14 ounces) cut up
6 ounces v-8 juice
1 pound jar Prego spaghetti sauce
1 envelope onion soup mix
1/2 cup grape jelly
Brown meat in oil until pink color disappears. Crumble with fork. Stir in tomato
es, V-9 juice, Prego, soup mix and grape jelly.
Cook, stirring often, 15 to 20 minutes or until jelly melts and sauce is piping
hot.
Source: Gloria Pitzer's newsletter.
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Olive Garden Tiramisu Dessert
Recipe By :
Desserts
-------- ------------ --------------------------------
1 sponge cake -- 10 to 12"
3 ounces coffee -- brewed, strong
or
3 ounces instant espresso powder
3 ounces brandy or rum
1 1/2 pounds cream cheese or mascarpone -- room temperature
unsweetened cocoa powder
Cut across middle of sponge cake forming two layers, each about 1 1/2 inches hig
h. Blend coffee and brandy. Sprinkle enough of mixture over bottom half of cake
to flavor it strongly.
Don't moisten cake too much or it may collapse on serving. Beat room-temperature
cheese and 1 cup sugar until sugar is completely dissolved and cheese is light
and spreadable. Test for sweetness during beating, adding more sugar if needed.
Spread cut surface of bottom layer with half of the cheese mixture.
Replace second layer and top this with remaining cheese mixture. Sprinkle top l
iberally with sifted cocoa. Refrigerate cake for at least 2 hours before cutting
and serving.
- - - - - - - - - - - - - - - - - -

Olive Garden Tomato-Basil Crostini
Recipe By :
-------- ------------ --------------------------------
2 6" Boboli bread shells or
-- similar Italian flat bread
2 tablespoons ex-virgin olive oil with
1 clove garlic
2 tablespoons fresh parmesan -- grate
1 1/2 cups tomato/basil topping
1 1/2 cups roma tomatoes; seed -- dice
1 tablespoon fresh basil -- chop
1 tablespoon ex-virgin olive oil
1/4 teaspoon salt
GARLIC-OIL- Let 1 clove garlic soak in 2 TBS olive oil for 1 hour before using.
Line a sheet pan or cookie sheet with foil. Dribble 2 TBS garlic oil over Bobol
i, sprinkle with cheese and bake for 4 to 5 minutes, until hot, but not crisped
or dried. Cut the Boboli into 6 wedges or 2x2" squares.
Remove to a serving plate and cover, generously, with a cold tomato/basil toppi
ng, serve immediately.
TOPPING- Blend all ingredients thoroughly and refrigerate for 2 hours before se
rving. Just prior to serving, drain in a colander or strainer to eliminate exce
ss liquid.
- - - - - - - - - - - - - - - - - -

Olive Garden Toscana Soup
Recipe By : The Olive Garden
Categories : *Copycat Soups
-------- ------------ --------------------------------
1 1/2 cups spicy sausage links -- 12 links
2 medium potatoes -- cut in half
-- lengthwise
-- then cut into 1/4" slices
3/4 cup onions -- diced
1 1/4 teaspoons garlic -- minced
2 cups kale leaves -- cut in half, then
-- sliced
2 tablespoons chicken base
1 quart water
1/3 cup heavy whipping cream
Preheat oven to 300 degrees. Place sausage links onto a sheet pan and bake for 2
5 minutes, or until done; cut into half lengthwise, then cut at an angle into 1
/2 inch slices.
Place onions and bacon in a large saucepan and cook over medium heat until onion
s are almost clear. Add garlic and cook an additional 1 minute. Add chicken base
, water and potatoes, simmer 15 minutes. Add sausage, kale and cream. Simmer 4 m
inutes and serve.
From Sonia Borges, guest relations for Olive Garden Italian Restaurant.
- - - - - - - - - - - - - - - - - -

Onion Seasoning Mix
Recipe By :
-------- ------------ --------------------------------
4 teaspoons instant beef bouillon
8 teaspoons dried minced onion
1/4 teaspoon Bon Appetit seasoning
Cut a 6-inch square of heavy-duty foil. Place all ingredients in center of foil.
Fold foil to make an airtight package. Label with date and contents.
Store in a dry cool place. Use within 6 months. Makes 1 package Onion Seasoning
Mix. Use this mix whenever your recipe calls for dry onion soup mix.
I use empty bouillon jars, baby food jars, or those little gift jelly jars to st
ore this mix in.
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Oprah's Red Beans And Rice With Salsa
Recipe By :
Categories : *Copycat Beans
Rice
-------- ------------ --------------------------------
1/2 cup dried red beans
1/2 cup dried kidney beans
3 cups water
1 1/2 cups onion -- chopped (1-2
-- onions)
3 garlic cloves -- peeled and
halved lengthwise
1 bay leaf
1 teaspoon ground cumin
1 teaspoon dried coriander
1 teaspoon red pepper flakes -- crushed
1 cup tomato juice
1 cup brown rice
2 cups chicken stock -- fat skimmed
-----for the salsa-----
1 1/2 cups tomato -- cubed (1 lg tomato)
2 tablespoons jalapeno pepper -- (1 large)
1/4 cup scallion -- sliced, white part
only -- (2 large scallions)
1/4 cup lime juice -- freshly squeezed
1/4 cup fresh cilantro -- chopped
Pick over and rinse beans. Put them into a large bowl and cover completely with
cold water. Let the beans soak overnight (or for at least 8 hours). Or use the
quicker method described in "Soaking Dried Beans". Drain the beans and transfer
them to a large pot.
Add the 3 cups water. Bring to a boil over medium heat and cook for 5 minutes. S
tir in the onion, garlic, oregano, and bay leaf. Reduce the heat to low and simm
er, uncovered, for about 1 hour, until the beans are tender.
Add the chili powder, cumin, coriander, red pepper flakes, and tomato juice, st
irring to mix. Continue to cook while preparing the rice. Put in the rice and c
hicken stock in a medium saucepan.
Bring to a boil over medium-high heat. Cover, reduce heat to low, and simmer fo
r 45 minutes, or until tender.
In the meantime, combine all the salsa ingredients in a small serving bowl and
set it aside for the flavors to meld. When the rice is done, stir it into the b
ean mixture. Ladle into bowls and serve with the salsa on the side .
- - - - - - - - - - - - - - - - - -

Orange Julius
Recipe By :
Dairy
-------- ------------ --------------------------------
1 cup orange juice
1 cup water
2 eggs
1 cup ice
Combine all of the ingredients in a blender set on high speed for exactly one mi
nute.
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Oreos
Recipe By :
*Copycat
-------- ------------ --------------------------------
18 ounces devil's food cake mix
2 eggs
2 tablespoons water
2 tablespoons cooking oil
1/2 cup cocoa
-----Oreo cookie filling-----
1 package Knox unflavored gelatin
1/4 cup water -- cold
1 cup Crisco
1 pound plus 1 c confectioners' -- sugar
1 teaspoon vanilla
Nestles Quik powder
OREOS-Combine Oreo ingredients through cocoa and blend well until you can shape
dough into ball. Let stand 20 minutes. Form dough into 1/2" balls, 2" apart on g
reased cookie sheet. Flatten each with smooth bottom of a drinking glass greased
once and dipped into Nestles Quik powder with each cookie. Bake at 400F for 8 m
inutes. Remove cookies at once and immediately flatten with back of spatula. Let
cool 20 minutes.
Oreo Cookie Filling. Soften gelatin in cold water; place in heatproof cup in pan
of hot water and allow to completely dissolve. Meanwhile, beat Crisco until lig
ht and fluffy, adding sugar and vanilla. Beat well; about ten minutes. Cool gela
tin and beat into filling.
The gelatin is used only to keep filling in place when spread between cookies. U
se about 1 tbs of filling.
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Outback Bloomin' Onion
Recipe By :
-------- ------------ --------------------------------
1/3 cup cornstarch -- more if needed
1 1/2 cups flour
2 teaspoons garlic -- mince
2 teaspoons paprika
1 teaspoon salt
1 teaspoon pepper
24 ounces beer
4 Vidalia or Texas sweet -- (4 to 6)
onions -- 4" diameter
seasoned flour -- as needed
2 cups flour
4 teaspoons paprika
1/2 teaspoon pepper
1/4 teaspoon cayenne
***Creamy Chili Sauce***
1 pint mayonnaise
1 pint sour cream
1/2 cup tomato chili sauce
1/2 teaspoon cayenne
Mix cornstarch, flour and seasonings until well blended. Add beer, mix well. Cut
about 3/4" off top of onion and peel. Cut into onion 12 to 16 vertical wedges b
ut do not cut through bottom root end.
Remove about 1" of petals from center of onion. Dip onion in seasoned flour and
remove excess by shaking.
Separate petals to coat thoroughly with batter. Gently place in fryer basket and
deep-fry at 375 to 400F 1-1/2 minutes.
Turn over and fry 1-1/2 minutes longer or until golden brown. Drain on paper tow
els. Place onion upright in shallow bowl and remove center core with circular cu
tter or apple corer.
Serve hot with Creamy Chili Sauce.
SEASONED FLOUR- Combine flour, paprika, garlic powder, pepper and cayenne and mi
x well.
CREAMY CHILI SAUCE-Combine mayo, sour cream, chili sauce and cayenne and mix wel
l.
Source Outback Steak House, Miami, FL.
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Outback Bread
Recipe By :
-------- ------------ --------------------------------
3 packages dry yeast
1/2 cup warm water
1 tablespoon sugar
1 cup warm water
1/2 cup dark molasses
1 tablespoon salt
2 tablespoons oil
2 cups rye flour
2 1/2 cups all-purpose flour -- (2 1/2 to 3)
Soften yeast in 1/2 cup warm water. Stir in sugar. Let stand 6 minutes or until
bubbly. Meanwhile in large mixing bowl combine 1 cup warm water with molasses, s
alt, oil and rye flour. Beat to smooth batter. Then work in all-purpose flour un
til dough is smooth and no longer sticky, very pliable and elastic. Knead a few
minutes. Let rise until doubled in greased bowl. Punch down.
Shape into 2 large round loaves placed a few inches apart on greased and cornmea
l dusted cookie sheet or fill 6 mini foil loaf pans, greased and dusted in cornm
eal, with the dough, dividing it evenly between these little pans. Either way le
t loaves rise until doubled in warm place. Bake large loaves 375F about 30 minut
es or until crust makes hollow sound when tapped with knuckles.
For tiny loaves place pans on dry ungreased cookie sheets, a few inches apart. W
hen doubled in size, bake at 375F for 20 minutes or until crust makes that hollo
w sound when tapped. Bread freezes beautifully.
Source: Gloria Pitzer's Restaurant Recipe Secrets.
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Outback Steakhouse Style Dipping Sauce
Recipe By :
-------- ------------ --------------------------------
1/2 cup mayonnaise
2 teaspoons ketchup
2 teaspoons horseradish - cream style
1/4 teaspoon salt
1 dash ground black pepper
1 dash cayenne pepper
Combine all ingredients in a small bowl.
Keep tightly covered in refrigerator to use next day or in 5 hours.
- - - - - - - - - - - - - - - - - -

Pappa's Italian Anchovy Garlic Spread
Recipe By :
Categories : Spreads *Copycat
-------- ------------ --------------------------------
1 can anchovies
5 milliliters garlic
parmesan cheese
Sauté garlic in oil. Add anchovies and cook for a few minutes. Put in blender an
d puree. Spread on pieces of Italian bread, sprinkle with Parmesan cheese and pl
ace under broiler for a minute or until cheese is bubbly. Depending on how thick
you spread the bread, it will serve 6 to 8.
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Peter Paul Mounds And Almond Joy Candy Bar
Recipe By :
-------- ------------ --------------------------------
5 ounces sweetened condensed milk
14 ounces premium coconut -- shred/flake
1 package semisweet chocolate chips -- (24 ounces)
Blend the condensed milk and vanilla add the powdered sugar to the above mixture
a little bit at a time stirring until smooth. Stir in the coconut. The mixture
should be firm. Pat the mixture firmly into a greased 9 x 13 x 2 inch pan chill
in the refrigerator until firm IN a double boiler over hot not boiling water me
lt the chocolate stirring often. You may also use a micro. Remove the coconut m
ixture from the refrigerator and cut it into 1 x 2 inch bars. Set each coconut b
ar onto a fork and dip it into the chocolate.
Tap the fork against the side of the pan or bowl to remove any excess chocolate.
Air dry at room temp on waxed paper for several hours, you may speed up the pro
cess by putting in refrigerator for 30 min 3 dozen bars And if you feel like a
nut follow the above recipe with these changes add 1 cup dry roasted almonds to
the list of ingredients, substitute milk chocolate chips for semisweet chocolate
, at the end put 2 almonds atop each bar before dipping.
- - - - - - - - - - - - - - - - - -

Picante Salsa
Recipe By :
-------- ------------ --------------------------------
1 bottle Heinz chili sauce -- (12 ounces)
1 can stewed tomatoes -- (14 ounces) sliced
1/4 cup jalapeno peppers -- diced
1/2 medium green pepper; seed -- chop
Put everything into blender and use on/off speed, on medium to blend mixture onl
y until tomatoes are minced but not pureed. Refrigerate in covered container to
use with a month.
HOT PICANTE SAUCE-Add w/e Tabasco to above mixture when you put it all into blen
der along with 1/2 tsp garlic powder and 1/2 tsp onion powder. Blend as directe
d above.
- - - - - - - - - - - - - - - - - -

Pineapple Sundae Topping
Recipe By :
Categories : Sauces Desserts
*Copycat
-------- ------------ --------------------------------
1 can crushed pineapple -- (8 ounces)
8 ounces clear apple jelly
Strain pineapple thoroughly. Heat with apple jelly just until jelly melts.
Pour into Refrigerate container with corn syrup. Refrigerate in covered containe
r to use within a month.
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Pink Stuff
Recipe By :
-------- ------------ --------------------------------
1 can cherry pie filling
1 small cont cool whip -- (8-9 ounces)
1 can crushed pineapple -- drained (8-15
-- ounces)**
1 can eagle brand sweetened condensed milk
1 cup miniature marshmallows
1/2 cup pecans -- or walnuts
-- (optional)
Mix well & Refrigerate for several hours before serving.
**Depending on your preferences as to how much pineapple to use. I use 8 ounces
personally so not to be overpowering.
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Pizza Bread Appetizers
Recipe By :
-------- ------------ --------------------------------
1 package frozen bread dough; 3 -- 1lb
loaves
1/4 pound Swiss cheese -- shredded
1/4 pound provolone cheese -- shredded
1/2 pound mozzarella cheese -- shredded
2 pounds pepperoni -- sliced
Thaw bread dough; roll out into three rectangles. Put a layer of Swiss, Provolon
e, Mozzarella and pepperoni on each rectangle; roll up. Slit top of each bread r
oll in 4-5 slashes.
Bake at 350F until golden brown, about 20-25 minutes. Slice as you would bread.
NOTE: May be made ahead of time, wrapped in foil and frozen. Heat before servin
g.
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Pizza Hat Crust
Recipe By :
Categories : Pizza *Copycat
Breads
-------- ------------ --------------------------------
2/3 cup warm water
2 teaspoons sugar
2 cups cold water
3 tablespoons corn oil
2 tablespoons sugar
1 teaspoon salt
1/2 teaspoon dry oregano leaves
6 1/2 cups all-purpose flour -- (6 1/2 to 7)
Sprinkle yeast over warm water and stir in the sugar. Let stand about 5 minutes
or until very bubbly. Combine the remaining ingredients with about half of the f
lour, beating to a smooth batter. Beat in the yeast mixture and then with a stu
rdy spoon work in remaining flour until you can toss it lightly on a floured su
rface and knead it until it feels elastic in texture.
The kneading may require about 2/3 cup additional flour, that you will be coati
ng your hand with as you knead the dough. Don't let the dough become too stiff
and yet you don't want it to stick to your hands. Place it in a large plastic f
ood bag, which you can spray inside with Pam or wipe the inside of it with oil
and place the ball of kneaded dough in this to rise until doubled in bulk. Be
sure the plastic bag is large enough that it will permit the dough to double wi
thout splitting the bag. You can place the bag of dough on a warm, sunny spot o
n the table or kitchen counter which helps it to raise quickly and if it's summ
ertime , place the bag of dough (with open end sealed tightly with tape) in you
r car with the windows up!
When dough has doubled, punch it down and shape it to fit two 15" round pizza p
ans that have been greased and dusted in cornmeal. Add the sauce and topping i
ngredients exactly in the order listed above, spreading each ingredients evenly
over the dough. Let this rise about 20 minutes in a warm place and then bake a
t 450F, about 20 to 25 minutes, putting one pizza at a time on center rack of t
he preheated oven. If you don't want a pizza-pizza and you can only handle one
of them, wrap the second pizza in foil or plastic and seal it with tape to lock
out all air. Freeze it before it rises the last time. After letting it thaw 30
minutes, you can bake as directed above.
Source: Gloria Pitzer's "Secret Fast Food Recipes".
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Pizza Hat Sauce And Toppings
Recipe By :
Categories : Pizza Sauces
*Copycat
-------- ------------ --------------------------------
1 can tomato soup -- (10 1/2 ounces)
1 tablespoon dry oregano leaves
toppings
8 ounces mozzarella -- shred
8 ounces muenster -- shredded
8 ounces pepperoni -- slice thin
1 can mushrooms -- (8 ounces) drain
Source: Gloria Pitzer's "Secret Fast Food Recipes"
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Pizza Hut Cavatini
Recipe By :
Beef
-------- ------------ --------------------------------
4 cups uncooked assorted pasta -- cook al dente
2 pounds ground round
2 tablespoons oil
1 1/2 packages onion soup mix
28 ounces stewed tomatoes -- sliced style
1 can v-8 juice -- (6 ounces)
1 pound jar Prego spaghetti sauce -- flavored in meat
1/2 cup grape jelly
mozzarella cheese
provolone cheese
Brown the meat in oil. Crumble with a fork, browning until the pink color disapp
ears. Turn heat to low. Add remaining ingredients. Stir lightly to combine.
Allow sauce to cook, uncovered about 20 minutes, but do not let it boil. Alterna
te layers of cooked pasta, the sauce and slices of mozzarella and half the provo
lone sufficiently to fill individual au gratin dishes - or small oven-proof serv
ing dishes.
Source: Copycat Cookbook.
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Pizza Rolls
Recipe By :
Main Dish
-------- ------------ --------------------------------
3 cans tomato paste -- (6 oz)
3 teaspoons fennel seed
2 teaspoons salt
1/4 teaspoon pepper
1 1/2 teaspoons oregano
garlic salt
1 1/2 teaspoons accent
1 pound American cheese or 12-oz
1 package sliced
1 dozen eggs
2 cups milk
2 loaves sandwich bread
Brown meat, drain and add tomato paste and seasonings. Simmer 30 minutes. Lay ch
eese on top and allow to melt, then mix in. Cool while doing bread. TO DO BREAD:
Beat eggs with milk. Dip bread in egg mixture and cook like French toast; stack
.
TO ASSEMBLE: Put a teaspoon or so of pizza mix on each slice (cut one side of cr
ust off) and roll (de-crusted side on the inside).
Hold together with three toothpicks. May be frozen at this point. Bake at 350F f
or 30 minutes.
TO SERVE: After baking, cut into thirds and insert toothpicks and serve hot. The
se are time consuming, but are great to keep in the freezer for when company com
es. It makes LOTS--so the time it takes to make them up is worth it.
- - - - - - - - - - - - - - - - - -

Pizza Sauce
Recipe By :
Categories : Sauces Pizza
*Copycat
-------- ------------ --------------------------------
1 10 oz can tomato soup
1 tablespoon dry oregano leaves
8 ounces mozzarella -- shredded
8 ounces muenster -- shredded
1 8 oz thin sliced pepperoni
1 8 oz can mushrooms -- drained
Place ingredients on pizza dough in order listed.
Allow to rise 20 min in warm place.
Bake 450F for 20-25 min.
- - - - - - - - - - - - - - - - - -

Platt's "Red, White & Blue Potato Salad"
Recipe By :
-------- ------------ --------------------------------
10 medium red potatoes -- chunked and cooked,
-- unpeeled
onion -- to taste, minced
1 large red bell pepper -- seeded and chopped
1 cup ripe olives -- chopped
8 strips bacon -- cooked and crumbled
mayonnaise
blue cheese dressing
Toss potato, pepper, and olives with dressing made of equal parts of mayo and bl
ue cheese dressing.
Chill, top with crumbled bacon before serving.
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Pliny's Pear Butter
Recipe By :
-------- ------------ --------------------------------
12 pears -- peeled, cored, and
minced
2 cups sweet wine
2 cups water
3 ounces honey
1 Combine all ingredients in a pan and bring to a boil, and simmer for 30 minute
s to 1 hour, until all the liquid has disappeared.
2 Let cool, and transfer into a jar. Add a little more honey if you desire a swe
eter taste.
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Pogen's Gingersnaps
Recipe By :
Desserts
-------- ------------ --------------------------------
1/4 cup butter
1 cup packed brown sugar
1/4 cup molasses
1 egg
2 1/4 cups all-purpose flour -- sifted
1/2 teaspoon salt
1 teaspoon powdered ginger
1/2 teaspoon ground cloves
2. Cream the butter, shortening, brown sugar, molasses, and egg until light and
fluffy.
3. Sift together the dry ingredients; combine both mixtures.
4. Form the dough into walnut-size balls. With floured fingers, press the balls
into flat circles on an ungreased cookie sheet.
5. Bake for 8 minutes, or until golden brown.
6. Remove the gingersnaps from the cookie sheet as soon as they are cool and sea
l in a covered container to preserve their crunch.
Makes 4 dozen.
- - - - - - - - - - - - - - - - - -

Pollo Loco Marinade - 1
Recipe By :
Categories : Marinade *Copycat
-------- ------------ --------------------------------
1 lemon -- juiced
1 orange -- juiced
2 tablespoons white vinegar
2 Worcestershire sauce
1/2 cup chili sauce
2 teaspoons sugar
Tabasco to taste
2 tablespoons oil
Just marinate chicken in this mixture for 4-24 hours.
Grill 20 minutes on each side. Serve with flour tortillas and fresh salsa.
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Recipe By :
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1 cup white vinegar
1 cup olive oil
1/2 cup white wine or vermouth
garlic to taste
1 teaspoon salt
1 teaspoon oregano
1/2 teaspoon thyme
1/4 teaspoon Tabasco
1 tablespoon parsley or cilantro -- chop
2 chickens -- halved
Combine ingredients, marinate chicken at least one hour.
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Recipe By :
-------- ------------ --------------------------------
1 lemon -- squeezed
1 lime -- squeezed
cilantro
Mexican spice seasoning
Pour over raw chicken and let soak for up to 4 hours and grill on the Bbq.
Also you can add tequila and its wonderful.
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Ponderosa's Steak Sauce
Recipe By :
-------- ------------ --------------------------------
1/3 cup Heinz 57 sauce
1/3 cup Worcestershire sauce
1/3 cup A-1 steak sauce
Combine as listed and funnel into bottle with tight fitting cap.
Keep refrigerated to use in a few months. Shake well before using.
Source: Gloria Pitzer's Secret Recipes Quarterly-Summer/1995.
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Pop-Up Pizza
Recipe By :
Categories : Beef Main Dish
*Copycat
-------- ------------ --------------------------------
***FILLING***
1 1/2 pounds hamburger
1 cup onion -- chopped
1 cup green pepper -- chopped
1 garlic clove
1 dash salt
1/2 cup water
1/8 teaspoon hot pepper sauce
1 package spaghetti sauce mix -- (1.5oz)
***BATTER***
1 cup milk
1 cup flour
1 tablespoon oil
2 eggs
1/2 teaspoon salt
***MISC.***
7 ounces mozzarella cheese slices
1/2 cup parmesan cheese -- grated
Pre-heat oven to 400f.
*** FILLING ***
In large skillet, brown hamburger and drain. Stir in onion, green pepper, garlic
, oregano, salt, water, hot pepper sauce, tomato sauce and sauce mix; simmer abo
ut 10 min stirring occasionally.
*** BATTER ***
In a bowl, combine milk, oil and eggs; beat 1 min on medium speed. Add flour and
salt; beat 2 min or until smooth.
*** ASSEMBLY ***
Pour hot meat mixture into 13x9 pan; top with cheese slices. Pour batter over ch
eese, covering filling completely; sprinkle with parmesan cheese. Bake at 400F f
or 25-30 min or until puffed and brown.
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Popeye's Biscuits - 1
Recipe By :
-------- ------------ --------------------------------
2 Bisquick
2 tablespoons sour cream
1/2 cup club soda
1 teaspoon sugar
Mix ingredients together well until smooth. Dip hand into just enough more Bisqu
ick that you'll knead dough until elastic, like bread dough.
Shape into 4 patties each 1" thick, placing close together in greased baking pan
. Bake 450F 18 to 20 minutes or until golden brown and doubled in size. Cool in
pan or rack 10 minutes.
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Popeye's Biscuits - 2
Recipe By :
-------- ------------ --------------------------------
4 pioneer biscuit mix
8 ounces sour cream
6 ounces 7-up
Cut sour cream in biscuit mix, add 7-up. Roll on floured surface.
Cut or shape with hands.
Bake 6 to 8 minutes at 400F.
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Popeye's Dirty Rice
Recipe By :
Categories : Rice *Copycat
Pork & Ham
-------- ------------ --------------------------------
1 pound spicy bulk breakfast sausage
1 can clear chicken broth -- (14 ounces)
1/2 cup long-grain rice
Brown sausage in skillet until pink color disappears, crumbling with fork. Stir
in broth, rice and minced onion.
Simmer gently, covered, 18 to 20 minutes or until rice is tender and most of bro
th is absorbed.
Source: Gloria Pitzer's "Make Alike Recipes".
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Popeye's Fried Chicken
Recipe By :
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1 cup cornstarch
3 tablespoons seasoned salt
2 tablespoons paprika
1 package Italian salad dressing mix -- powder
1 1 1/2 ounce onion soup mix
1 1/2 ounces spaghetti sauce mix
3 tablespoons sugar
3 cups corn flakes -- crush slightly
2 eggs -- well beaten
1/4 cup cold water
4 pounds chicken -- cut up
Combine first 9 ingredients in large bowl. Put the cornflakes into another bowl.
Put eggs and water in a 3rd bowl. Put enough corn oil into a heavy roomy skille
t to fill it 1" deep. Get it HOT! Grease a 9x12x2 baking pan. Set it aside.
Dip chicken pieces 1 piece at a time as follows: 1-Into dry coating mix. 2-Into
egg and water mix. 3-Into corn flakes. 4-Briskly but briefly back into dry mix.
5-Drop into hot oil, skin-side-down and brown 3 to 4 minutes on medium high.
Turn and brown other side of each piece. Don't crowd pieces during frying. Place
in prepared pan in single layer, skin-side-up. Seal in foil, on 3 sides only, l
eaving 1 side loose fro steam to escape. Bake at 350F for 35-40 minutes removing
foil then to test tenderness of chicken. Allow to bake uncovered 5 minutes long
er to crisp the coating.
Leftovers refrigerate well up to 4 days. Do not freeze these leftovers. Leftover
coating mix (1st 9 ingredients) can be stored at room temp in covered container
up to 2 months.
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Popeye's Red Beans And Rice
Recipe By :
Rice Side Dish
-------- ------------ --------------------------------
1 cup Uncle Ben's long grain -- rice, cooked
2 cans red chili beans in chili -- gravy, 1lb ea
1/4 teaspoon cumin
1 dash garlic salt
chili seasoning mix -- opt
Cook enough rice to yield 1 c cooked. In saucepan heat beans without letting it
boil and stir in chili powder, cumin and garlic salt.
When piping hot, spoon chili mixture into 6 small dishes, adding a few tbs of ho
t, cooked rice to each serving. Season with Chili Seasoning Mix, if desired.
Source: Gloria Pitzer, Bob Allison's Ask Your Neighbor Newsletter
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Pork Chop Sauce Like The Outback
Recipe By :
-------- ------------ --------------------------------
1/4 cup honey
1/4 cup sweet orange marmalade
Mix all ingredients together. Heat and serve with pork chops or other meats.
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Poultry Flavoring Mix
Recipe By :
-------- ------------ --------------------------------
1 cup nutritional yeast flakes
1 tablespoon salt
1/2 teaspoon ginger
1/2 teaspoon turmeric
1 teaspoon marjoram
1 teaspoon tarragon
1 teaspoon paprika
1 teaspoon rosemary
2 teaspoons sage
2 teaspoons celery seed
2 teaspoons thyme
Pulverize in a blender and store in a cool place. For gravy, buzz F1 Tb. flavor
mix and F1 Tb. flour per 3 - 4 fl.oz. water in a blender depending on desired th
ickness.
Simmer or microwave, stirring periodically until thickened. Thin with water as d
esired. Good broth base -- make a veggie chicken-less soup or gravy with this.
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Poultry Seasoning Mix
Recipe By :
-------- ------------ --------------------------------
1 tablespoon salt
2 teaspoons freshly ground black pepper
1 teaspoon msg -- (optional)
1 teaspoon paprika
3 bay leaves -- finely crumbled
and stems removed
Yield: Enough For 6 To 8 Pounds Of Chicken Or 2 Large Whole Turkeys
Combine all of the ingredients and blend well. Store in an airtight container.
Rub on chicken or other poultry before grilling.
From Barbecued Ribs And Other Great Feeds By Jeanne Voltz
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Quaint Seas Dinner Rolls
Recipe By : Gloria Pitzer
-------- ------------ --------------------------------
1/3 cup warm water
3 tablespoons sugar -- divided
2/3 cup warm water
1/2 cup mayonnaise
4 cups all-purpose flour -- divided
Combine warm 1/3 cup water, yeast, and 1 T. sugar until bubbly.
In mixing bowl combine 2 T. sugar, 2/3 cup warm water, mayonnaise, salt and 2 cu
ps of the flour. Beat until smooth.
Beat in Yeast Mixture, then 2 MORE cups of flour to smooth batter. Let rise in
greased bowl, covered, until doubled.
Stir down hard and divide batter between 12 greased muffin wells. Let rise 45 mi
n. Bake 40018-20 min. until brown. Spray tops with Pam. Makes 12.
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Rally's Seasoning Mix
Recipe By :
-------- ------------ --------------------------------
2 tablespoons season salt
Combine well and use as a seasoning on fried food as soon as you remove from hot
oil.
Apply to food according to taste and store at room temperature to use in 1 year.
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Ranch Style Dressing Mix W/Variations
Recipe By :
-------- ------------ --------------------------------
6 tablespoons Creamora
4 tablespoons lemonade drink powder
1 tablespoon onion salt
1 tablespoon homemade gravy mix powder
1 tablespoon salt spice -- (separate recipe)
1 tablespoon dry minced parsley
1/2 teaspoon dry dill weed
-----dressing-----
1/2 cup mayonnaise
2 tablespoons ranch dressing mix
1/4 cup milk
MIX-Combine the ingredients together well, using a fork to blend. Store in cove
red container at room temp up to 1 year.
Makes 1 cup mix.
TO USE-Blend the mayo and powder mix well. Combine milk and lemon juice. Let sta
nd 2 to 3 minutes to thoroughly sour. Stir it into dressing mixture.
Makes 1 cup of prepared dressing.
THOUSAND ISLAND RANCH-Into 1 c prepared dressing, blend 1/4 c bottled chili sauc
e, 2 tbs relish.
Makes 1-1/3 cup.
CUCUMBER RANCH-Peel and grate or put through blender 1 med cucumber to a pulp. C
ombine with 1 tsp celery seed and blend into 1 cup prepared dressing.
Makes 1-3/4 cup.
ITALIAN CREAMY RANCH-Into 1 c prepared dressing, blend with fork 1 tsp dry mince
d oregano leaves, 1/2 tsp basil leaves, 2 tbs chopped dill pickle, 3 tbs dill pi
ckle juice and 4 tbs oil.
Makes 1-3/4 cup.
CATALINA RANCH-Into 1 cup prepared dressing, blend with fork, 1 tsp chili powder
, 1/2 tsp paprika, 3 tbs ketchup, 1/4 tsp cumin powder, 2 tbs sugar and 1 tbs vi
negar.
Makes 1-3/4 cup.
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Recess Cups
Recipe By :
-------- ------------ --------------------------------
8 ounces heresy bar
1 1/2 cups peanut butter
melt chocolate and 1/2 cup of peanut butter together then melt peanut butter in
another pan. place cupcake liners in muffin tins put in 1 tablespoon of chocolat
e peanut butter mix in each tin let sit 30 minutes add some melted peanut butter
on top of each let sit 30 minutes then top with another tablespoon of chocolate
mix.
This was on Phil's show recipe from the copycat lady Gloria
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Red Lobster Bbq Sauce
Recipe By :
Categories : Sauces Barbecue
*Copycat
-------- ------------ --------------------------------
1/2 cup chunky-style Prego sauce
1/2 cup Del Monte ketchup
1 tablespoon vinegar
Combine thoroughly and refrigerate, tightly covered.
Use within 90 days or freeze to thaw and use within 1 year.
Serve with chicken sandwich.
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Red Lobster Caesar Dressing W/Variations
Recipe By :
-------- ------------ --------------------------------
1/4 cup mayo
1/4 cup bottled Hidden Valley ranch
1/4 cup Wish Bone Italian dressing
1 tablespoon white vinegar
1 tablespoon water
Combine all ingredients with wire whisk until perfectly smooth and creamy.
GREEK DRESSING-Add 1/4 tsp cumin powder, whisking well.
CREAMY CAESAR-Add 1 tsp anchovy paste or 1 tbs soy sauce and 2 tbs sour cream.
Refrigerate dressing tightly covered to use in 30 days. Do not freeze.
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Red Lobster Cheese Biscuits
Recipe By :
Dairy
-------- ------------ --------------------------------
1 cup milk
1/3 cup mayo
1 tablespoon sugar -- or
3 packages sweet & low
1/4 cup Kraft's American cheese -- grate
liquid margarine
garlic powder
Kraft American cheese food
Combine milk, mayo, sugar and flour. Beat with mixer at high speed, not quite 1
minute until smooth and completely combined. Remove beaters. Use rubber spatula
to streak the dough with 1/4c cheese food. Drop batter equally between 10 paper-
lined muffin wells.
Drizzle top of each with tsp liquid margarine and dust each with a little garlic
powder plus 1 scant tsp additional cheese food. Bake 350F 25 to 30 minutes or u
ntil golden brown and tripled in size. Cool in pan on racks for 30 minutes. Add
only enough flour so batter drops from spoon.
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Red Lobster Clam Chowder
Recipe By :
Fish And Seafood
-------- ------------ --------------------------------
1 quart clam juice
1 cup non-fat dry milk powder
2/3 cup flour
2 ribs celery -- chop fine
1 can clams -- minced well (10 oz)
1 pinch dry parsley flakes
2 baked potatoes; cooked, peeled,
--crumbled
In blender put clam juice, milk powder and flour, blending smooth.
Pour into 2-1/2 qt saucepan and stir in chicken broth, stirring constantly on me
dium-high heat until thick and smooth. Turn heat to low.
Stir in celery, onions, clams, parsley and potatoes. Keep on low heat up to an h
our and season with salt and pepper. Freezes well.
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Red Lobster Creamy Caesar Dressing
Recipe By :
-------- ------------ --------------------------------
3/4 cup bottled Italian dressing
1 tablespoon parmesan -- grated
1 tablespoon sugar
1/3 cup mayo
1 teaspoon anchovy paste -- or
soy sauce
Combine all with wire whisk. Keep refrigerated. Use in a week.
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Red Lobster Easy Cheesecake
Recipe By :
-------- ------------ --------------------------------
***CRUST***
1 package Lorna Doone cookies -- (10 ounces) crush
1/4 pound butter -- melted
1/4 cup sugar
1 envelope Knox unflavored gelatin
***FILLING***
16 ounces cream cheese -- room temp
8 ounces sour cream
2 large eggs
1 cup sugar
1 teaspoon vanilla
crushed cookie crumbs -- for
CRUST-Mix crumbs with butter, sugar and gelatin. Pat out evenly over bottom of g
reased 9" Springform pan. Bake at 350F exactly 8 minutes.
FILLING-Beat with electric mixer cream cheese, sour cream, eggs, butter, cornst
arch, sugar and vanilla. When the filling is perfectly smooth and creamy pour i
nto crust.
Return to 350F oven and bake 30 to 35 minutes or until a knife inserted comes ou
t clean. Cool in pan on rack 20 minutes before releasing Springform from the cak
e. Cool another 20 minutes before cutting. Sprinkle top with cookie crumbs.
- - - - - - - - - - - - - - - - - -

Red Lobster Sweet And Sour Sauce
Recipe By :
-------- ------------ --------------------------------
1 can tomato paste -- (6 ounces)
2 tablespoons Dijon mustard
2 tablespoons horseradish cream sauce
Mix all ingredients together well. Refrigerate, tightly covered, to serve as an
accompaniment to marinated chicken or with shrimp as a cocktail sauce.
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Red Lobster Tartar Sauce
Recipe By :
-------- ------------ --------------------------------
1/2 cup Kraft's mayo
2 tablespoons miracle whip salad dressing
1 tablespoon sugar
1/2 teaspoon dry minced parsley
Mix all and store in the fridge.
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Red Lobster Trout Vera Cruz
Recipe By :
Main Dish
-------- ------------ --------------------------------
trout fillets
***Marinade***
1/4 cup black olives -- sliced
1/4 cup green olives -- sliced
1/2 cup olive oil
1/2 cup white wine
1 teaspoon oregano
1/2 cup green bell pepper -- chop
1/2 cup tomatoes -- chop
Mix marinade and let sit 5 minutes.
Brush fish with butter, salt and pepper and place in a baking pan.
Pour marinade over and bake at 350F for 20 to 25 minutes.
Source: Red Lobster.
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Salad Supreme
Recipe By :
-------- ------------ --------------------------------
2 tablespoons sesame seeds
1 tablespoon season salt
2 packages herb ox chicken broth powder -- or bouillon powder
3 tablespoons parmesan -- grated
1 tablespoon poppy seeds
1 envelope Lipton tomato cup of -- soup powder
As given, mix all ingredients and funnel into jar with tight-fitting lid.
Store at room temp. Use in 90 days.
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Sally Jessie Raphael's Stuffed French Toast
Recipe By :
-------- ------------ --------------------------------
1 loaf -- cubed bread
8 eggs
1/3 cup honey
1 1/3 cups milk
Mix eggs, honey and milk; set aside.
In a 9x13" greased pan, evenly layer 1/2 of the bread cubes, then cheese, and to
p with the rest of the bread cubes.
Pour egg mixture over bread, cover, and leave in refrigerator overnight.
Bake at 350F for 35-40 minutes.
Serve with syrup.
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Salt-Spice
Recipe By :
-------- ------------ --------------------------------
1/4 cup kosher or sea salt
1 tablespoon accent
1 teaspoon dill weed
1 lemon -- grated rind only
1/4 teaspoon oregano leaf
1/4 teaspoon dried marjoram leaves
1/4 teaspoon rubbed sage
Mix all ingredients and store in a pepper grinder or put through blender to a ve
ry fine powder, using high sped.
Makes about 1/2 cup. Keeps indefinitely at room temp.
Source: Gloria Pitzer's "Secret Recipes Newsletters".
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Sara Lee Original Cream Cheesecake
Recipe By :
Categories : Cheesecakes Desserts
*Copycat
-------- ------------ --------------------------------
***CRUST***
1 1/2 cups fine graham cracker crumbs
***FILLING***
1 pound cream cheese
1 cup sour cream
2 tablespoons butter -- softened
1 teaspoon vanilla extract -- or flavor
***TOPPING***
3/4 cup sour cream
For crust combine crumbs, sugar and butter and mix well. Press firmly into 9" pi
e-pan covering bottom only.
Bake for 8 min., or until the edges are slightly brown. Reduce oven to 350F.
For filling, combine cheese, sour cream, cornstarch, and sugar in bowl of mixer.
Mix until sugar has dissolved. Add the butter and vanilla and blend until smooth
. Be careful not to over-mix, or the filling will become too fluffy and will cra
ck when cooling. Pour the filling over the crust.
Bake for 30 to 35 min., or until knife inserted 1" from edge comes out clean. Co
ol 1 hr. For topping, mix sour cream and powdered sugar. Spread mixture over top
of cooled cheesecake. Chill or freeze until ready to eat.
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Sara Lee'e Pound Cake
Recipe By :
*Copycat
-------- ------------ --------------------------------
2 large eggs
1 2/3 cups flour
Spray 8-1/2" Pyrex loaf dish with Pam.
Cream butter with sugar on high speed of mixer for 5 minutes. Add 1 egg and then
a little flour, beating 2 minutes.
Add 2nd egg and half of remaining flour and beat 2 minutes. Add sour cream, rest
of flour and extract, beating 2 minutes. Spread batter evenly in dish.
Bake for 65 minutes or until tester comes out clean. Remove from dish.
Slice 1/2" thick. Be sure to slice before freezing loaf. Thaw to use within 6 mo
nths.
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Sara Lee's Carrot Square Cake
Recipe By :
*Copycat
-------- ------------ --------------------------------
2 eggs
1 teaspoon vanilla
6 ounces oil
1 teaspoon salt
2 teaspoons cinnamon
1 cup sugar
1 cup carrots -- grate fine
1 cup walnuts -- well-chopped
1/2 cup light raisins -- optional
cream cheese icing
1/4 pound butter
1 pound powdered sugar
1 1/2 teaspoons orange extract
1 teaspoon spice island orange peel
1 tablespoon light corn syrup or pancake -- syrup
1 tablespoon cornstarch or flour
Combine first 8 ingredients with electric mixer on medium-high. Beat 3 minutes s
craping down sides of bowl often. Remove beaters. Stir in last 3 ingredients. Gr
ease and flour 9" square pan. Spread batter evenly in pan. Bake at 325F about 50
minutes. Cool in pan about 30 minutes.
Frost with Cream Cheese Frosting and sprinkle with additional walnuts.
ICING-Cream the cream cheese with the butter until light and fluffy, using med-h
igh speed of electric mixer.
Add half of the sugar, increasing speed to high. Add extract and peel and beat a
bout 1 minute. Scrape down sides of bowl often. Resume beating adding remaining
powdered sugar. Beat smooth.
Frost sides and top of cake.
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Sara Lee's Cheesecake
Recipe By :
Cheesecakes
-------- ------------ --------------------------------
crust
1 package sugar cookies -- (10 ounces) roll to
crumbs
1 package unflavored gelatin
1/4 cup sugar
filling
16 ounces cream cheese -- soft
8 ounces sour cream
2 tablespoons corn starch
2 large eggs
1 cup sugar
1 teaspoon vanilla
Preheat oven to 350F. Place butter in 9" square pan in the oven until butter me
lts. Combine crumbs with gelatin and sugar. Remove 1/4 c crumbs to use as garn
ish.
Stir remaining crumb mixture into the melted butter in the pan, patting mixture
evenly over bottom of pan.
Bake exactly 8 minutes. Mix until light and fluffy cream cheese and sour cream.
Beat in butter, corn starch, eggs, sugar and vanilla.
As soon as crust is baked, put out oven rack without removing pan and pour filli
ng directly over hot crust.
Sprinkle top with reserved crumb mixture and return to bake at 350F for 30 to 3
5 minutes or until knife inserted comes out clean. DO NOT OVER-BAKE.
Let cool 30 minutes before cutting.
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Sara Lee's Chocolate Cupcakes
Recipe By :
*Copycat
-------- ------------ --------------------------------
1/4 cup oil
3/4 cup sugar
1 egg
1 teaspoon vanilla
1/4 teaspoon salt
1/4 teaspoon cinnamon -- optional
2/3 cup milk
1/3 cup unsweetened cocoa powder
Beat oil and sugar with egg with an electric mixer until smooth. Beat in vanilla
, salt, and baking soda until well blended. Put milk and lemon juice together in
cup until curdled and pour into batter, beating to blend well.
Beat in cocoa powder and finally the flour, beating 3 minutes after last additio
n, scraping down sides and bottom of bowl often. Divide batter equally between 1
2 paper-lined cupcake wells.
Bake at 350F for 25 minutes or until a toothpick inserted comes out clean. Cool
in pan on rack 20 minutes. Remove to platter to continue cooling. Frost as desir
ed.
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Sara Lee's Crumb Cake
Recipe By :
Categories : Cakes Desserts
*Copycat
-------- ------------ --------------------------------
2 cups sifted flour
2 cups light brown sugar -- packed
1/2 cup margarine
1 egg -- well beaten
1/2 cup additional flour
1 teaspoon cinnamon
3/4 cup milk
Mix sifted flour, sugar and margarine until crumbly. Set aside 1/2 cup.
To the remaining crumb mixture add remaining ingredients as given above. Beat
well with mixer on low speed.
Spread evenly in a greased 8" square pan.
Sprinkle reserved crumbs over top and bake at 350F for 35 to 40 minutes or until
inserted toothpick comes out clean.
Dust warm cake with powdered sugar before cutting.
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Sara Lee's Macaroons
Recipe By :
*Copycat
-------- ------------ --------------------------------
1/2 large almond paste
2 egg whites -- or 3
1/4 teaspoon salt
1 cup fine granulated sugar
powdered sugar
Knead almond paste with hands until soft and break into small pieces. Put egg w
hites with salt in bowl of mixer.
Add granulated sugar and almond paste, a little at a time, beating until all is
added and mixture is smooth and thick. Beat in powdered sugar, up to 1/2 cup if
necessary, to make a batter thick enough to hold its shape.
Cover baking sheets with 2 layers of heavy brown paper. Drop onto paper by tsp
into mounds about 2" apart.
Bake at 300F until lightly browned, 20 to 25 minutes. Remove from oven, slide p
aper off baking sheet onto a damp dish towel folded same size as baking sheet.
Let stand until macaroons are cool or can be removed from paper with small meta
l spatula. Cool on wire racks. Store in tightly covered container.
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Sara Lee's Pound Cake
Recipe By :
*Copycat
-------- ------------ --------------------------------
2 large eggs
1 2/3 cups flour
Preheat oven to 325F. Spray 8-1/2" Pyrex loaf dish with Pam.
Cream butter with sugar on high speed of mixer for 5 minutes.
Add 1 egg and then a little flour, beating 2 minutes.
Add 2nd egg and half of remaining flour and beat 2 minutes.
Add sour cream, rest of flour and extract, beating 2 minutes. Spread batter eve
nly in dish.
Bake for 65 minutes or until tester comes out clean. Remove from dish.
Slice 1/2" thick.
Be sure to slice before freezing loaf.
Thaw to use within 6 months.
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Saratoga Chips
Recipe By :
-------- ------------ --------------------------------
2 large unpeeled baking potatoes
1/4 teaspoon ground red pepper
(about 1 1/4 pounds)
1/4 teaspoon salt
1/8 teaspoon pepper
vegetable cooking spray
1 teaspoon cumin
Cut potatoes in half crosswise. Position a thin slicing disc in food processor.
Place 1 potato half, cut side down, in food chute; slice, applying medium pres
sure with food pusher.
Remove potato slices from the processor. Pat slices dry with a paper towel. Re
peat procedure with remaining potato halves.
Combine oil and next 5 ingredients in a large zip-top heavy duty plastic bag. P
lace potato slices in bad, seal and shake well to coat.
Place potato slices in a single layer on a baking sheet coated with cooking spra
y.
Bake at 450F for 12 minutes or until potatoes are crisp. Turn potatoes and bake
an additional 10 minutes, or until crisp.
Source: Cooking Light Magazine, May 1994
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Seasoned Long Grain and Wild Rice Mix (Uncle Ben's)
Recipe By :
Categories : *Copycat Rice
Side Dish
-------- ------------ --------------------------------
-----dry mix-----
1 teaspoon dry chopped onion
1/2 teaspoon ground cumin
1 1/2 teaspoons season salt -- to 2 ts
-----rice mixture-----
2 cups water
1 cup premium minute rice
1/3 cup dry wild rice
Combine all of the ingredients as listed in Dry Mix in medium saucepan.
Add to this water, butter, rice and dry wild rice. Bring to boil. Stir once or t
wice just to combine.
Cover pan with lid tightly. Simmer gently 8 to 10 minutes or until almost all l
iquid has been absorbed.
Makes 3 cups cooked rice.
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See's Butterscotch Lollipop
Recipe By :
-------- ------------ --------------------------------
1 cup heavy cream
nonstick spray
12 lollipop sticks or Popsicle sticks
12 shots glasses -- espresso cups, or
sake cups
for the lollipop molds
1. Combine the first four ingredients in a saucepan over medium heat. Stir until
the sugar has dissolved.
2. Let the mixture boil until it reaches 310F on a cooking thermometer (this is
called the hard-crack stage), or until a small amount dropped in cold water se
parates into hard, brittle threads.
3. Stir in the vanilla, then remove from the heat.
4. Coat the molds with nonstick spray and pour the mixture in. (If you are usin
g shot glasses, be sure to cool the mixture first so that the glass won't crack
.)
5. Place a small piece of aluminum foil over each mold and press a lollipop sti
ck or Popsicle stick in the center.
6. When cool, remove from molds.
Makes 1 dozen lollipops.
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Self-Rising Flour
Recipe By :
-------- ------------ --------------------------------
1/4 cup baking soda
1/4 cup salt
5 pounds flour
Add baking powder, baking soda and salt to flour. Using 2 large bowls, sift the
mixture 3 to 4 times, using the largest sifter that you have, or use a large str
ainer and a wooden spoon to sift it.
Store at room temperature and use in any recipe that calls for self-rising flour
.
from Gloria Pitzer's Secret Recipe Books
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Shoji's House Dressing
Recipe By :
-------- ------------ --------------------------------
3/4 cup oil
5 tablespoons onion -- mince
3 tablespoons rice vinegar
3 1/2 teaspoons light soy sauce
3 1/2 teaspoons ketchup
3 1/2 teaspoons water
1 1/2 teaspoons celery -- mince
1 teaspoon ginger -- grate
1/2 teaspoon salt
1/2 teaspoon ground pepper
Blend until smooth; store covered. Drain salad well and toss with dressing immed
iately before serving, or serve dressing on the table.
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Shoney's Tomato Florentine Soup
Recipe By :
Categories : Soups Vegetables
*Copycat
-------- ------------ --------------------------------
2 14 oz cans clear chicken broth
1 14 oz can sliced stewed tomatoes
12 ounces V-8 juice
10 ounces cream of tomato soup
1 tablespoon sugar
10 ounces frozen chopped spinach
1 dash nutmeg
Combine broth, tomatoes, juice and soup in a saucepan with a wire whisk over med
ium heat.
Add remaining ingredients, without even thawing spinach.
Allow to heat gently 30 minutes on medium-low until spinach is tender.
Keep hot without letting it boil. Freeze leftovers.
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Sloppy Joes W/Homemade Sloppy Joe Seasoning Mix
-------- ------------ --------------------------------
1 pound lean ground beef
1 packet homemade Sloppy Joe seasoning mix
1/2 cup water
1 can tomato sauce -- 8 ounces
6 hamburger buns -- toasted
Brown ground beef in a skillet over medium high heat. Drain excess grease.
Add Sloppy Joe seasoning mix, water and tomato sauce. Bring to a boil. Reduce he
at and simmer for 10 minutes, stirring occasionally. Serve on toasted hamburger
buns.
Makes 6 sandwiches.
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Smoked Shellfish Sauce
Recipe By :
-------- ------------ --------------------------------
1/2 cup mayonnaise *
2 tablespoons dried dill -- (or 4 tbs of fresh
-- dill)
1/4 cup Dijon-style mustard
1 tablespoon horseradish
Combine mayonnaise and mustard. Add dill and horseradish. Mix. Serve as sauce fo
r smoked shellfish or spread on crackers topped with shellfish.
Cynthia's notes: I use light mayonnaise in mine as well as fresh dill and I also
use either Grey Poupon mustard or Guilden's Dijon Mustard. I've served this spr
ead on Ritz crackers with shrimp on top.
Source: Ducktrap River Fish Farm, Inc., booklet.
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Snapple Iced Tea
Recipe By :
-------- ------------ --------------------------------
***LEMON***
8 cups water
3 Lipton tea bags -- (orange
-- pekoe and pekoe cut black
-- blend)
3/4 cup granulated sugar ***or***
1 16 ounces bo light corn syrup
1/3 cup plus 2 T lemon juice
***DIET LEMON***
8 cups water
-- blend)
12 1 gram envel Sweet'n Low
OR equal sweetener
***ORANGE***
8 cups water
-- blend)
1/3 cup lemon juice
1/8 tablespoon orange extract
***STRAWBERRY***
8 cups water
-- blend)
1 tablespoon strawberry extract
***CRANBERRY***
8 cups water
-- blend)
2 tablespoons ocean spray cranberry
juice cocktail concentrate
1. For any of the flavors, boil the water in a large saucepan.
2. When the water comes to a rapid boil, turn off the heat, put the tea bags int
o the water, and cover.
3. After the tea has brewed about 1 hour, pour the sugar or sweetener into a 2-q
uart pitcher, then add the tea. The tea should still be warm, so the sugar or sw
eetener will dissolve easily.
4. Add the flavoring ingredients (plus additional water if needed to bring the
tea to the 2-quart line). Chill.
Source: More Top Secret Recipes by Todd Wilbur
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Sonic Ocean Water
Recipe By :
-------- ------------ --------------------------------
3 tablespoons water
2 tablespoons sugar
1 teaspoon imitation coconut extract
2 drops blue food coloring
2 12 ounce can cold sprite
ice
1. Combine the water and the sugar in a small bowl. Microwave for 30-45 seconds,
then stir to dissolve all of the sugar. Allow this syrup to cool.
2. Add coconut extract and food coloring to the cooled syrup. Stir well.
3. Combine the syrup with two 12-ounce cans of cold Sprite. Divide and pour over
ice.
(http://www.topsecretrecipes.com)
Makes two 12-ounce servings.
Any Sonic Drive-In regular knows the 3 or 4 unique fountain drink favorites on t
he menu. There's the Limeade, the Diet Limeade, and, of course, the Cherry Limea
de. But that bright blue stuff called Ocean Water has become a recent favorite f
or anyone who digs the taste of coconut -- it's sort of like a pina colda soda.
The chain simply squirts a bit of blue coconut syrup into some cold Sprite, and
you're off. So the real secret to this puppy is recreating that sugary, blue fla
vored syrup. That's the first step. The rest of it will be finished in less time
than it takes to say, "Does my blue tongue clash with what I'm wearing?"
OK If we are doing Sonic then this is how you make Cherry Limeade. My husband is
from New Mexico and he says that out there is a place that calls it sweet cherr
y lime.
Anyway all you do is buy a jar of cherries and fresh limes and 7up or sprite. (
7-up is better and closer)
You pour the juice form the cherries into the 7"up and squeeze 1/2 a lime into e
ach glass. Then just throw in a few cherries and half a Lime and you are done!
- - - - - - - - - - - - - - - - - -

Southwest Seasoning Mix
Recipe By :
-------- ------------ --------------------------------
2 tablespoons paprika
1 tablespoon ground coriander
1 tablespoon salt
1 teaspoon cayenne pepper
1 teaspoon crushed red pepper flakes
Combine and store in an airtight jar or container.
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Spaghetti Factory Mizithra Cheese Sauce
Recipe By :
Categories : Sauces Pasta
*Copycat Dairy
-------- ------------ --------------------------------
2 tablespoons flour
1 teaspoon olive oil
10 milliliters garlic -- crushed
2 tablespoons parsley -- chopped
1/2 cup half and half
1 cup milk
3/4 cup Romano cheese
white pepper to taste
Make a light roux over a medium fire with olive oil and butter.
Add flour and cook flour out of raw state; add garlic.
Pour milk and half and half in the roux with pepper and parsley.
At the last moment add the cheese. Place over hot pasta.
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Spaghetti Herb and Spice Mix
Recipe By :
-------- ------------ --------------------------------
1 package mix & eat cream of wheat -- or
3 tablespoons quick-cooking cream of wheat
2 tablespoons seasoned salt 2
2 teaspoons garlic salt
2 teaspoons sugar
1 tablespoon dehydrated celery leaves
1 tablespoon dry oregano
sauce
12 ounces water
2 tablespoons herb mix
2 tablespoons margarine
Mix all but minced onions in a blender on high about 2 minutes. Then add onion a
nd blend just a few seconds. Store at room temperature to use in 3 months.
TO USE MIX-Combine tomato paste, herb mix and butter. Heat on medium heat, stir
ring constantly until piping hot. Good for 8 oz of pasta.
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Spanish Rice W/Homemade Spanish Rice Seasoning Mix
Categories : Side Dish Mixes
*Copycat
-------- ------------ --------------------------------
1 cup long grain rice
1 can stewed sliced tomatoes
1 cup water
1 package homemade Spanish rice seasoning mix
Spray a large skillet with vegetable cooking spray. Add uncooked rice; cook over
moderate heat, stirring constantly, until rice is lightly browned.
Add tomatoes, water and Spanish rice seasoning mix. Stir to combine; bring to a
boil. Cover and reduce heat. Simmer for 20 minutes, or until done.
- - - - - - - - - - - - - - - - - -

Special Hamburger Sauces
Recipe By :
-------- ------------ --------------------------------
1 cup miracle whip
1/3 cup creamy French dressing
1 tablespoon sugar
1/4 teaspoon pepper
1 teaspoon minced dry onions
Stir all together.
Makes 2 cups.
Store in Refrigerate
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Spicy Seasoning Mix
Recipe By :
-------- ------------ --------------------------------
1 1/2 teaspoons garlic powder
1/4 teaspoon dried oregano leaves
1/2 teaspoon ground red pepper
Combine all ingredients. Store covered in airtight container.
Shake before using to blend.
Yield: about 1/3 cup
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Spinach-Artichoke Dip - Olive Garden Clone
Recipe By :
Categories : Dips *Copycat
-------- ------------ --------------------------------
2 packages cream cheese
3/4 cup parmesan cheese
1 cup mozzarella cheese -- shredded
1/4 cup skim milk
3 packages frozen spinach -- chopped, thawed,
-- drained
1 can artichoke hearts -- plain, cut in 1"
-- pieces
Place first 5 ingredients in a microwave- and oven-proof dish with lid (such as
a Corningware).
Heat in microwave for one minute increments until all ingredients are easily inc
orporated.
Once this is done, mix the spinach and artichoke heart pieces into the cheese mi
xture. Bake 50 minutes covered, then 10 minutes uncovered.
Best served with a good, mild sourdough. Olive Garden serves with pasta chips.
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Stark Mary Jane
Recipe By :
Categories : *Copycat Cakes
Desserts
-------- ------------ --------------------------------
1 cup light corn syrup
1/2 cup water
1 egg white
cornstarch for dusting
1. Combine the sugar, corn syrup, and water in a saucepan over medium heat.
2. Heat stirring, until the sugar begins to boil, then continue to cook, using a
candy thermometer to monitor the temperature.
3. When the sugar reaches 240F degrees, or the soft-ball stage, beat the egg whi
te in a microwave-safe bowl until it is tiff and forms peaks. Divide the beaten
egg white, and throw out half. (You only need 1/2 egg white for this recipe, and
it is easier to divide when beaten.)
4. When the sugar reaches 265F degrees, or the hard-ball stage, stir in the mola
sses, then pour the mixture in thin streams into the egg white while beating wit
h an electric mixer on low speed.
5. Beat for 3 to 4 minutes and then pour half the mixture into a 9x9-inch grease
d pan and let it firm up in the refrigerator for 5 to 10 minutes. 6. Combine the
peanut butter and powdered sugar.
7. When the candy is firm, spread a thin layer of the peanut butter mixture on t
op.
8. Microwave the remaining candy mixture for 1 minute on high, or until it becom
es soft again.
9. Pour the softened candy over the peanut butter layer.
10. When the candy is cool but still pliable, (about 20 minutes later) turn it o
ut onto a surface dusted lightly with cornstarch. Use a cornstarch-dusted rollin
g pin to roll the candy about 1/4-inch thick. 11. Use kitchen scissors or a shar
p knife to cut the candy into 1 1/2 x 1/2-inch rectangles. Makes 30 candies.
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Steak & Ale Hawaiian Chicken
Recipe By :
-------- ------------ --------------------------------
6 chicken breasts -- boneless
2 cups pineapple juice
2 tablespoons Worcestershire sauce
1/4 cup soy sauce
2 tablespoons sugar
In a bowl combine all ingredients except for chicken. Stir.
Using a fork, poke about 5-8 sets of holes in each chicken breast. Put chicken i
n marinade, making sure it is covered in the mixture.
Add more pineapple juice if necessary. Cover and refrigerate for 24-36 hours. G
rill.
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Steak & Ale Marinade
Recipe By :
-------- ------------ --------------------------------
1 quart soy sauce
2 cups red wine vinegar
4 1/2 teaspoons garlic powder
1 1/4 quarts sherry cooking wine
3 cups sugar
3 quarts unsweetened pineapple juice
The following is the recipe used in 1978 for the Hawaiian Chicken, Club Steak, a
nd Kabobs. I have included the original recipe for 64 chicken breasts or 48 stea
ks.
The second recipe is the reduced version we make for 12 chickens. Mix together
well. Allow meat to marinate a minimum of 24 hours and a maximum of 48. If holdi
ng the meat longer than 48 hours, pour off the marinade.
This recipe is for 12 chicken breasts. 1 cup Soy Sauce 1 cup Sherry Cooking Win
e 1/2 cup Red Wine Vinegar 3/4 cup Sugar 1 tsp Garlic Powder 3 cans Unsweetened
Pineapple Juice
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Stir-Fried Snow Peas (Disney Kids)
Recipe By : Deanna Cook, 1996. Disney's Family Cookbook
-------- ------------ --------------------------------
2 teaspoons sesame oil
1/2 teaspoon fresh minced ginger -- (1/2 to 1)
1 pound fresh snow peas -- rinsed and stems
removed
8 ounces canned water chestnuts -- sliced
In a frying pan or wok, warm the sesame oil over medium-high heat. Add the ginge
r, snow peas, water chestnuts, and soy sauce, and stir-fry for about 3 to 5 minu
tes, or until the peas turn bright green.
- - - - - - - - - - - - - - - - - -
NOTES : Reviewed in "Vegetables your kids will eat," Family Fun Magazine, May 19
96. Chinese flavorings - soy sauce, ginger, and garlic - make any vegetable appe
tizing to kids. You can put your kids to work stripping the stems off the fresh
snow peas.

Stouffer's Corn Soufflé
Recipe By :
Categories : Vegetables Dairy
Side Dish *Copycat
-------- ------------ --------------------------------
2 eggs
2 tablespoons sugar
salt and pepper
nutmeg
1 pound creamed corn -- canned
1/2 cup sour cream
1/2 cup milk
With electric mixer beat eggs until foamy. Beat in remaining ingredients as list
ed. Pour into Pam-sprayed 8" square baking dish.
Bake on center rack of preheated 400F oven 35 minutes or until knife inserted co
mes out clean.
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Strawberry Julius And Pineapple Julius
Recipe By :
Dairy
-------- ------------ --------------------------------
1 cup frozen sliced strawberries -- thawed
or
1 can crushed pineapple in juice -- (8-oz)
1 cup water
2 egg whites
1 cup crushed ice -- heaping
Combine all the ingredients in a blender set on high speed for exactly 1 minut
e.
- - - - - - - - - - - - - - - - - -
NOTES : For the Strawberry Julius, sweetened sliced strawberries work best. T
hey can often be found in 16-ounce boxes in the frozen-food section of the super
market. Make sure to thaw them first.

Streusel Mixture
Recipe By :
Categories : Desserts Sauces
*Copycat
-------- ------------ --------------------------------
1/3 cup flour
1/3 cup brown sugar -- packed
1 teaspoon almond or vanilla extract
Mix all with a fork. Use as individual recipes so direct.
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Sweetened Condensed Milk (Eagle Brand)
Recipe By :
-------- ------------ --------------------------------
1 cup powdered milk
1/3 cup boiling water
Put all ingredients in a blender and blend until all of the sugar is dissolved
.
If the mixture is too thick for your purposes, add a few drops of water and bl
end.
Equals approx. 1 can sweetened condensed milk.
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T.G.I. Friday's Jack Daniel's Grill Glaze
Recipe By :
-------- ------------ --------------------------------
1 head garlic
2/3 cup water
1 cup pineapple juice
1/4 cup Kikkoman teriyaki sauce
1 1/3 cups dark brown sugar
3 tablespoons minced white onion
1 tablespoon Jack Daniel's whiskey
1 tablespoon crushed pineapple
1. Cut about 1/2-inch off of top of garlic. Cut the roots so that the garlic wil
l sit flat. Remove the papery skin from the garlic, but leave enough so that the
cloves stay together. Put garlic into a small casserole dish or baking pan, dri
zzle olive oil over it, and cover with a lid or foil. Bake in a preheated 325 ov
en for 1 hour. Remove garlic and let it cool until you can handle it.
2. Combine water, pineapple juice, teriyaki sauce, soy sauce, and brown sugar in
a medium saucepan over medium/high heat. Stir occasionally until mixture boils
then reduce heat until mixture is just simmering.
3. Add remaining ingredients to pan and stir. Squeeze the sides of the head of g
arlic until the pasty roasted garlic is squeezed out. Measure 2 teaspoons into t
he saucepan and whisk to combine.
4. Let mixture simmer for 35-45 minutes or until sauce has reduced by about1/2 a
nd is thick and syrupy. Make sure it doesn't boil over.
Makes 1 cup of glaze.
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Taco 5 Alarm Sauce
Recipe By :
-------- ------------ --------------------------------
1 teaspoon soy sauce
Tabasco sauce
pepper
1/4 cup undrained pickle relish
1 tablespoon instant Postum drink powder -
***for coloring***
1 teaspoon dark molasses
1/4 cup ketchup
1/2 cup water
1/2 teaspoon cumin powder
10 1/2 ounces tomato soup
In saucepan combine all ingredients. Stir over low heat to blend all flavors.
Makes enough sauce to cover 18 to 20 tacos. Freeze unused portion in family size
d containers.
Source: Gloria Pitzer Presents The Secret Restaurant Recipes Cookbook
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Taco Bell Chicken Fajita! Seasoning Mix
Recipe By :
-------- ------------ --------------------------------
***seasoning mix***
1 tablespoon corn starch
2 teaspoons chili powder
1 teaspoon salt
1 teaspoon paprika
1 teaspoon sugar
3/4 teaspoon crushed chicken bullion cube
1/4 teaspoon cumin
***fajitas***
4 boneless -- skinless chicken
-- breasts (1 to 1 1/4
-- lb.), cut into thin
-- strips
2 tablespoons oil
1/3 cup water
1 green bell pepper -- cut into strips
1 medium onion -- sliced
Seasoning mix: 1. Combine all of the ingredients in a small bowl. 2. Prepare Faj
ita using the following ingredients:
Fajitas: Prepare the Fajita using the same directions found on the package of th
e original seasoning mix:
1. COOK and stir chicken in hot oil in a large nonstick skillet 5 minutes on med
ium-high heat. Add TACO BELL Fajita Seasoning Mix, water, green pepper and onion
; cook and stir on medium heat 5 minutes or until chicken is cooked through and
the vegetables are tender.
2. PLACE tortillas on microwavable plate. Cover with plastic wrap. Microwave on
high 1 minute.
3. SPOON chicken mixture onto each tortilla. Top as desired with TACO BELL salsa
. Roll up tortillas."
A couple years ago Taco Bell and Kraft Foods got together to produce a line of p
roducts -- everything from taco kits to salsas and spice mixes -- all stamped wi
th the familiar Taco Bell logo and available in supermarkets across the country.
The idea was a winner, and now the Taco Bell line of products is among Kraft's
top-sellers (30th place). The clone of this mix, made with a combination of comm
on spices and corn starch, can be kept indefinitely until your brain's Fajita-cr
aving neurons begin firing. When you're set to cook, you'll just need some chick
en, a bell pepper and an onion, and then you simply follow the same instructions
that you find on the package of the real thing.
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Taco Bell Enchirito
Recipe By :
Categories : Tex-Mex *Copycat
Main Dish Beef
-------- ------------ --------------------------------
1 pound ground beef
1/4 teaspoon salt
1/2 tablespoon dried minced onion
1 can refried beans -- 30 oz.
1/4 onion -- diced
1 can La Victoria enchilada sauce
2 1/2 cups shredded cheddar cheese
1 can sliced black olives -- (2 oz.)
1 package flour tortillas -- (10 or 12")
Slowly brown the ground beef in a skillet using a wooden spoon or spatula to sep
arate the beef into pea-sized pcs. Add the salt, chili powder, and minced onion.
in a mixer, or potato masher, beat the refried beans until smooth. Heat beans i
n small saucepan or in microwave.
Warm tortillas all at once in a covered container, or wrapped in moist towel in
microwave. Set on high for 40 sec. or warm individually in skillet for 2-3 min.
per side. Spoon 3 tbs. of beef into the center of each tortilla. Sprinkle on 1/2
tsp. diced fresh onion. Add 1/3 cup refried beans.
Fold sides of each tortilla over the beans and met. Flip the tortilla over onto
a plate. Spoon 3 tbs. enchilada sauce over top of the tortilla. Sprinkle on 1/4
cup shredded cheese, and top with 3 olive slices.
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Taco Bell Hot Taco Sauce
Recipe By :
Categories : Sauces Tex-Mex
*Copycat
-------- ------------ --------------------------------
1 can tomato paste -- (6-oz)
3 cups water
2 teaspoons cayenne pepper
1 1/2 tablespoons chili powder
2 teaspoons cornstarch
2 teaspoons distilled white vinegar
1 tablespoon minced dried onion
2 tablespoons canned jalapeno slices -- ("nacho slices")
1. Combine the tomato paste with the water in a saucepan over medium heat. Stir
until smooth.
2. Add the cayenne pepper, chili powder, salt, cornstarch, vinegar, and dried on
ion and stir.
3. Chop the jalapeno slices very fine. You can use a food processor, but don't p
uree. The best kind of jalapenos to sue are those bottled for nachos or pizza. A
dd them to the mixture.
4. Heat the mixture to boiling. Continue to stir about 3 minutes and remove from
the heat.
5. Let the sauce stand until cool, and then put in a tightly sealed container an
d refrigerate. This will last for 1 to 2 months.
Makes 3 1/2 cups.
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Taco Bell's Cinnamon Twists (Angel Wings)
Recipe By :
Categories : Tex-Mex *Copycat
Desserts
-------- ------------ --------------------------------
5 eggs yolks -- well beaten
5 tablespoons sugar
1 tablespoon almond extract
1/4 teaspoon salt
2 1/2 cups flour
Combine all, adding each item as listed, and enough more flour so that dough is
no longer sticky, but still very soft. Roll small portions of dough at a time to
paper-thin. Use lightly floured working surface. Cut into strips 2"x5" and arra
nge in single layer on oiled cookie sheets. Bring enough oil to 400F in deep hea
vy saucepan, at least 3" deep.
As you drop the dough into oil, make a 1" slit down center of each and draw the
opposite ends of the strip through the slit. They'll fall to the bottom but will
surface in a few seconds as they brown, about 2 minutes. Lift out with tongs a
nd drop into large grocery sack containing about 1 lb of 10-X powdered sugar.
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Taco Seasoning Mix
Recipe By :
*Copycat
-------- ------------ --------------------------------
2 teaspoons onion -- minced, dried
1/2 teaspoon pepper -- red, dried
1/4 teaspoon oregano -- dried
1 teaspoon salt
1/2 teaspoon cornstarch
1/2 teaspoon garlic -- minced, dried
1/2 teaspoon cumin -- ground
Combine all ingredients in a small bowl and blend well. Spoon mixture onto a 6-i
nch square of aluminum foil and fold to make airtight. Label as Taco Seasoning M
ix. Store in a cool, dry place and use within 6 months.
Makes 1 package (about 2 T) of mix. Using the above recipe as a guide you can in
crease the amounts to make any number of packages.
This group of recipes come from the cookbook "Make-A-Mix Cookery" by Karine Elia
son, Nevada Harward & Madeline Westover.
- - - - - - - - - - - - - - - - - -

Taco Take-Out Filling
Recipe By :
Main Dish Tex-Mex
-------- ------------ --------------------------------
2 pounds ground chuck
1 cup onion -- chop
1 green pepper -- chop
1 teaspoon mustard seeds
3 tablespoons beef bouillon powder -- or
1/8 teaspoon Tabasco sauce
1 teaspoon cumin powder
1 1/2 cups bottled chili sauce
5 1/2 ounces tomato paste
3 tablespoons dark molasses
10 1/2 ounces beef broth
taco shells -- hot fried
lettuce -- shredded
Monterey Jack cheese -- grated
Pack beef into ungreased 10" skillet on medium heat. Cover and let simmer, reduc
ing to low heat after 5 minutes. You don't really want to over-brown the beef,
but to allow some moisture to combine with the natural fat in the chuck to crea
te a broth while it simmer.
Depending on the percentage of fat content in the beef, I'd let it steam like t
his for about 12-15 minutes. Turn off heat. Drain liquid from beef into blender
with HALF of the beef. With on/off speed blend this mixture until it resembles
a brick-layer's mortar.
To the mixture of pulverized beef and the remaining half which you did not put
into the blender, add onion, green pepper, mustard seed, bouillon powder and ch
ili powder. Stir in hot pepper sauce, cumin powder, chili sauce, sweet pickle r
elish, tomato paste, water, molasses and beef broth. (If you like a thinner sa
uce, add more beef broth).
Simmer this uncovered, stirring frequently to prevent scorching or use your slo
w cooker on "high" for about 2 hours. On top of the range, simmer 1 hour, addin
g additional liquid as necessary to keep sauce consistency. Spoon it into the f
ried taco shells. Top it off with lettuce, grated cheese and Taco 5 Alarm Sauce
.
Source: Gloria Pitzer "Presents The Secret Restaurant Recipes Cookbook"
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Tastybake Butterscotch Krimpets
Recipe By :
-------- ------------ --------------------------------
cake
4 egg whites
1 box golden pound cake mix -- (16-ounce)
2/3 cup water
frosting
1/8 cup nestle butterscotch morsels -- (40 chips)
2. Beat the egg whites until thick.
3. Blend the egg whites with the cake mix and water.
4. Pour the batter into a greased 9x12-inch baking pan. Bake for 30 minutes, or
until the top is golden brown and a toothpick inserted in the center comes out
clean. Cool.
5. For the frosting, melt the butterscotch morsels in a microwave oven on high
for 45 seconds. If you don't have a microwave oven, use a double boiler over ho
t, not boiling, water.
6. Mix the butter with the melted butterscotch. Add the powdered sugar. Blend w
ith a mixer until the frosting has a smooth consistency.
7. Spread the frosting on top of the cooled pound cake.
8. Cut the cake into nine rows. Then make two cuts lengthwise. This should divi
de cake into twenty-seven equal pieces.
Makes 27 cakes.
- - - - - - - - - - - - - - - - - -

Tastybake Peanut Butter Kandy Kakes
Recipe By :
-------- ------------ --------------------------------
4 egg whites
1 box golden pound cake mix -- (16-ounce)
2/3 cup water
1 cup peanut butter
1 bag Hershey milk-chocolate chips -- (11.5-ounce)
2. Beat the egg whites until fluffy.
3. Blend the egg whites with the cake mix and water.
4. Pour tablespoon-size dollops of batter into each cup of a well-greased muffin
tin. Bake for 10 minutes, or until a toothpick stuck in center of cake comes ou
t clean. Make five batches. Clean muffin tin for later use. Do not grease.
5. Combine the peanut butter and sugar.
6. While the pound-cake rounds cool, heat the chocolate chips in a double boiler
over low heat, stirring often. You can also melt them in a microwave oven set o
n high for 2 minutes, stirring once halfway through the heating time.
7. When the chocolate is soft, line the bottom half of each muffin-tin cup with
shortening; then use a spoon to spread a thin layer of chocolate in each cup.
8. With your fingers, spread a thin layer of peanut butter over the chocolate.
9. Place a cake round on the peanut-butter layer. 10. Spread a layer of chocolat
e over the top of each cake, spreading to the sides to cover the entire surface.
11. Cool in the refrigerator for 10 minutes and turn out of the tin.
Makes 30 cakes.
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TGI Friday's Soy Sauce Dressing
Recipe By :
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1/3 cup peanut oil
1/3 cup cider vinegar
1/3 cup water
2 tablespoons green onion stems -- minced
1 tablespoon honey -- to 2tbs or to taste
1/2 teaspoon prepared hot mustard
Combine all ingredients in a jar with tight-fitting lid; shake the jar vigorousl
y to combine ingredients thoroughly. Keep refrigerated and covered to use within
a few weeks. Shake before using.
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Thirteen Coins Breast Of Chicken Parmigiana
Recipe By :
-------- ------------ --------------------------------
6 chicken breasts -- boneless, skinless
6 eggs -- beaten
1/2 cup Italian bread crumbs
6 ounces sliced mozzarella cheese
1/2 stick butter
2 cups white cream sauce
3 ounces parmiagana regiano cheese
1/2 teaspoon powered garlic
salt
pepper
Preparation Instructions: Season chicken with salt, pepper, and garlic. Dip in b
eaten eggs and dredge in Italian Bread crumbs. Lightly brown in butter clarified
butter is really the best for this.
Remove from pan and place in a 350F oven with 2 slices of Mozzarella cheese on e
ach breast. Leave in oven until cheese is lightly browned. Add cream sauce to re
mainder left in frying pan.
When cream sauce is hot, place a ladle of the sauce onto the plate, and then pla
ce one chicken breast on top. Sprinkle with grated Parmesan cheese.
Notes: Thirteen Coins is a restaurant in the Seattle area.
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Thousand Island Dressing
Recipe By :
-------- ------------ --------------------------------
1/3 cup ketchup
1/3 cup applesauce
1 tablespoon sugar
1/2 teaspoon season salt
1 1/2 cups mayo
Mix all. Makes 2 1/2 cups.
Refrigerate.
Use in 4 wks.
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Tomatillo And Jalapeno Green Sauce
Recipe By :
-------- ------------ --------------------------------
1 pound tomatillos
1 large avocado
1 medium onion
2 jalapeno peppers or your favorite chile -- (optional)
-- pepper
Clean mix all ingredients in a blender until smooth then serve with chips or to
complement your favorite dish. This mixture can be frozen as well.
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Turtle Cookies (McKenzie's Bakery, N.O.LA)
Recipe By :
*Copycat
-------- ------------ --------------------------------
1/2 cup light brown sugar -- packed
1 whole egg
1 egg yolk
1 egg white
1/8 teaspoon maple flavoring
1/4 teaspoon salt
pecan halves
-----frosting-----
2 ounces solid baking chocolate
1/4 cup milk
1 tablespoon butter
1 pound powdered sugar.
Cream butter with sugar until light and fluffy. Beat in egg, egg yolk, vanilla a
nd maple flavoring. Set aside. Sift together flour, salt, and baking soda.
Add dry ingredients gradually to the creamed mixture until you have smooth dough
and then chill 2 hours.
Shape 1 tsp dough into balls. These should be oval shaped like a turtle body. Di
p bottoms into little of egg white.
Press slightly onto greased cookie sheet on which groups of 5 pecan halves have
already been placed to form a head and 4 feet of turtles.
Bake at 350F 10 to 12 minutes or until set and when cool, frost.
FROSTING-Melt chocolate, milk and butter. Beat in the powdered sugar until smoo
th.
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Twin Dragon Almond Cookies
Recipe By :
*Copycat
-------- ------------ --------------------------------
1/2 teaspoon salt
1 cup almonds -- blanched
1 1/2 cups lard
1 teaspoon almond extract
1 egg -- beaten
1/8 cup water
2. Mix the flour, baking soda, and salt.
3. In a blender, grind 1/2 cup blanced almonds to a fine powder. Add to the flo
ur mixture.
4. Cream the sugar, lard, almond extract, egg, and water, and add to the dry mi
xture. Mix thoroughly.
5. Form into 1-inch balls and place on an ungreased cookie sheet 2 inches apart
.
6. Press one of the remaining almonds into the center of each ball, while flatte
ning it slightly with fingers.
7. Brush each cookie lightly with beaten egg.
8. Bake for 20 minutes, or until cookies are light brown around edges.
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Twinkies
Recipe By :
-------- ------------ --------------------------------
1 16 ounce box golden pound cake mix
4 egg whites
2/3 cup water
filling
1 cup powdered sugar
2 drops lemon extract
1. Preheat oven to 325F.
2.Fold each piece of foil in half twice. Wrap the folded foil around the spice b
ottle to create a mold. Leave the top open for pouring the batter in. Make twelv
e of these molds and arrange on a cookie sheet. Grease the inside of each with n
onstick spray.
3. Disregard the directions on the cake mix box. Instead, beat the egg whites un
til stiff. Combine with cake mix and water, and beat until thoroughly blended (a
bout 2 minutes).
4. Pour batter into molds, filling each about 3/4 inch. Bake in preheated oven f
or about 30 minutes, or until the cake is golden brown and a toothpick comes out
clean from the center.
5. For the filling, cream the butter and shortening. Slowly add the sugars while
beating.
6. Add the evaporated milk, vanilla and lemon extracts.
7. Mix on medium speed until completely smooth and fluffy.
8. When the cakes are done and cooled, use a toothpick to make three small holes
in the bottom of each one. Move the toothpick around the inside of each cake to
make room for filling.
9. Using the pastry bag, inject each cake with filling through all three holes.
- - - - - - - - - - - - - - - - - -
NOTES : You will need a spice bottle about the size of a Twinkie, twelve 12 x 14
-inch pieces of aluminum foil, a pastry bag and a toothpick)

Twinkle Cake
Recipe By :
Categories : *Copycat Cakes
-------- ------------ --------------------------------
***FILLING***
1/2 cup Crisco
1 cup sugar
1 tablespoon vanilla -- cake
3 large eggs
1 cup milk
1/2 cup butter
1 1/2 cups sugar
1 teaspoon salt
2 cups flour
Mix together and put into 13 x 9 pan or you can use a yellow cake mix.
Cook for 25 to 30 min at 350. then cut into squares and put filling on cake that
has been split and top with other piece.
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Uncle Ben's Seasoned Long Grain & Wild Rice Mix
Recipe By :
Categories : Rice *Copycat
Side Dish
-------- ------------ --------------------------------
-----dry mix-----
1 teaspoon dry chopped onion
1/2 teaspoon ground cumin
1 1/2 teaspoons season salt -- to 2 ts
-----rice mixture-----
2 cups water
1 cup premium Minute Rice
1/3 cup dry wild rice
Combine all of the ingredients as listed in Dry Mix in medium saucepan. Add to t
his water, butter, rice and dry wild rice. Bring to boil. Stir once or twice jus
t to combine.
Cover pan with lid tightly. Simmer gently 8 to 10 minutes or until almost all li
quid has been absorbed.
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Velveeta Cheese Fudge
Recipe By :
-------- ------------ --------------------------------
1/2 pound Velveeta cheese -- pinch pcs
1/2 cup unsweetened cocoa powder
2 pounds powdered sugar
In top of double boiler combine cheese, butter, cocoa, stirring occasionally unt
il completely melted and smooth.
With portable mixer, while still over hot water, beat in a cup of the powdered s
ugar, then the vanilla, and finally the remaining powdered sugar in small portio
ns until smooth and thickened.
Pour fudge squares - or into buttered or Pam-sprayed 9x9x2 pan for thick.
Chill several hours before cutting into squares.
Source: Maple Leaf Village, Niagara Falls.
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Viennese Fish Casserole
Recipe By :
-------- ------------ --------------------------------
4 potatoes -- boiled in the skin,
-- peeled, sliced***
1 pound pollack fillets* -- up to
1/2 cup butter -- melted
3/4 cup sour cream
1/2 cup bread crumbs*
paprika
lemon wedges
salt & pepper
butter for brushing the baking pan
Butter a baking pan generously. Arrange boiled potatoes on all sides of baking d
ish as if lining the sides of the dish with the potatoes.
Place fish fillets in bottom of pan and sprinkle with salt and pepper. Brush pot
atoes generously and fish lightly with melted butter.
Cover fish with sour cream and dust sour cream well with bread crumbs. Sprinkle
all lightly with paprika. Bake in preheated oven at 350for 25 minutes. Serve wit
h wedges of lemon and serve with tossed salad.
Cynthia's notes:
*May also use margarine instead of butter. Instead of pollack, I used cod fillet
s. *As far as the bread crumbs; I used Italian bread crumbs that also has spices
added in. If don't have Italian bread crumbs, then add about 1 tsp. dried parsl
ey and oregano to bread crumbs. Try not to overcook fish.. should be able to fla
ke with fork easily when done.
***by leaving the skin on potatoes while cooking helps to hold together better f
or easier cutting and not to be mushy when done. They are easy to peel once cook
ed.
recipe by Marsha Schreiber
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Waldorf Salad (Disney Kids)
Recipe By : Deanna Cook, 1996. Disney's Family Cookbook
-------- ------------ --------------------------------
2 1/2 cups chopped apples
1 cup cheddar cheese
1 cup red or green grapes
1/2 cup diced celery
1/2 cup walnuts
1/2 cup raisins
1/3 cup mayonnaise
1 tablespoon fresh lemon juice
In a large bowl, toss all the ingredients and stir well to coat with the mayonna
ise and lemon juice. Refrigerate until ready to serve. Serves 6 to 8.
- - - - - - - - - - - - - - - - - -
NOTES : Reviewed in "Vegetables your kids will eat," Family Fun Magazine, May 19
96. This salad dresses up a plate nicely. Use fresh ingredients and toss well to
coat the apples and prevent them from browning.

Wednesday's Chili (Wendy's)
Recipe By :
Categories : *Copycat Beans
Main Dish Beef
-------- ------------ --------------------------------
1 1/2 pounds ground round
2 teaspoons corn oil
1/2 teaspoon salt
1 10 oz can onion soup
2 teaspoons cumin powder
1/2 teaspoon pepper
1 21 oz can undrained -- kidney beans
1 6 oz can tomato paste
1 8 oz can tomato sauce
Directions: Heat oil in 10" skillet, add crumbled beef, sprinkle with salt. Pack
beef firmly in pan, cover, cook over low heat for 20 min.
Put onion soup thru blender for 1 min., add to beef, mashing with fork until it
looks like rice. Simmer, covered another 5 min. Add chili powder, cumin, pepper.
Transfer to a 3-qt pot, add kidney beans, tomato paste and sauce. Heat for anoth
er 20 min to allow spices to blend.
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Wendy's Baked Potato Toppings
Recipe By :
Vegetables
-------- ------------ --------------------------------
broccoli and cheese
1 can cream of celery soup
1 jar Cheez whiz -- (8 ounces)
1 package frozen chopped broccoli -- cook, (10 ounces)
-- drain
***chili and cheese***
1 can chili-beef soup
cheddar cheese -- shredded
sour cream and chives
2 tablespoons mayo
8 ounces onion chip dip
8 ounces sour cream chives
2 tablespoons dry minced chives
ground beef topping
1 pound ground round
2 tablespoons oil
1 package dry onion soup mix
1 teaspoon paprika
8 ounces sour cream
BROCCOLI AND CHEESE-In top of double boiler combine soup, Cheez Whiz, and minced
onion, stirring until smooth. Stir broccoli into cheese sauce. Spoon over baked
potatoes. Refrigerate leftover sauce to use within a week or freeze to use with
in 6 months.
CHILI AND CHEESE-Warm soup until piping hot. Spoon over baked potatoes and top w
ith cheese.
SOUR CREAM AND CHIVES-Stir together mayo, onion chip dip and sour cream. Fold in
minced chives and spoon over baked potatoes.
GROUND BEEF TOPPING-Brown beef in oil, crumbling beef with a fork until all pink
disappears. Add onion soup. Remove from heat and stir in paprika and sour cream
. Spoon over baked potatoes.
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Wendy's Chicken Caesar Fresh Stuffed Pita
Recipe By :
Categories : Sandwiches Chicken
Vegetables *Copycat
-------- ------------ --------------------------------
dressing
1/2 cup water
1/8 teaspoon dry -- unflavored gelatin
1/2 cup olive oil
1/2 teaspoon red bell pepper -- minced fine
1/2 teaspoon salt
1/4 teaspoon Worcestershire sauce
1/8 teaspoon coarse ground black pepper
1 dash parsley
1 dash oregano
1 dash thyme
1 dash basil
1 tablespoon Romano cheese -- grated
1 tablespoon parmesan cheese -- grated
2 tablespoons egg substitute
salad
2 chicken breast halves -- boned, skinned
salt and pepper
6 cups romaine lettuce -- chopped
1/4 cup red cabbage -- shredded
1/4 cup carrot -- shredded
4 pita breads
4 teaspoons fresh parmesan -- shred
DRESSING: dissolve the gelatin in the water. Heat the mixture in the microwave o
n high for two minutes or until it begins to rapidly boil. Add the vinegar, then
whisk while adding the oil. Add bell pepper, salt, garlic powder, Worcestershir
e, black pepper, parsley, oregano, thyme and basil. Let dressing cool for about
15 minutes before adding cheeses and egg substitute. Whisk until slightly thicke
r, then chill. Overnight refrigeration makes the dressing thicker.
CHICKEN: Preheat a barbecue or indoor grill to medium heat. Salt and pepper the
chicken, then grill it for 5 minutes per side, or until done. Remove chicken fro
m the grill and dice it. SALAD: While chicken cooks, prepare the salad by combin
ing the romaine lettuce, red cabbage and shredded carrot in a large bowl and tos
s.
SANDWICHES: microwave each pita for 20 seconds. Fold each pita in half like a ta
co, then add 1 to 1 1/2 cups of the romaine salad into the bread. Add about 1/3
cup of diced chicken on top of the salad in the pita. Pour about 1 TBS of dressi
ng over each sandwich. Sprinkle about 1 tsp of shredded fresh parmesan on top of
each one and serve.
Source: Top Secret Recipes, Todd Wilbur.
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Wendy's Chili
Recipe By :
Beans
-------- ------------ --------------------------------
1 can tomato sauce -- (29 ounces)
1 can kidney beans w/liquid -- (29 ounces)
1 can pinto beans w/liquid -- (29 ounces)
1 medium onion -- diced
2 green chili -- diced
1 rib celery -- diced
3 medium tomatoes -- chopped
2 teaspoons cumin powder
1 1/2 teaspoons black pepper
2 teaspoons salt
2 cups water
Brown the beef and drain the fat off.
Crumble the cooked beef into pea size pieces.
In a large pot, combine the beef plus the remaining ingredients and bring to a s
immer over low heat.
Cook stirring every 15 minutes for 2-3 hours.
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Wendy's Chili Seasoning
Recipe By :
-------- ------------ --------------------------------
2 tablespoons red pepper flakes
1 tablespoon seasoned salt
1 tablespoon dry minced onions -- crush
a hammer very fine
1 teaspoon dry parsley flakes -- rubbed
fine dust
1 teaspoon granulated garlic -- hammer to
bits
1 envelope taco sauce mix
Stir all ingredients well together and store in a bottle with tight cap.
Keep at room temp and use within 6 months.
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Wendy's Classic Greek Fresh Stuffed Pita
Recipe By :
-------- ------------ --------------------------------
dressing
1/2 cup water
1/8 teaspoon dry -- unflavored gelatin
1/2 cup olive oil
1/2 teaspoon red bell pepper -- minced fine
1/2 teaspoon salt
1/4 teaspoon Worcestershire sauce
1/8 teaspoon coarse ground black pepper
1 dash parsley
1 dash oregano
1 dash thyme
1 dash basil
1 tablespoon Romano cheese -- grated
1 tablespoon parmesan cheese -- grated
2 tablespoons egg substitute
1 4 oz pkg feta cheese -- crumbled
1/2 cup tomato -- seed, diced
1/4 cup cucumber -- slice thin, chopped
1/4 cup red onion -- diced
6 cups romaine lettuce -- chopped
1/4 cup red cabbage -- shredded
1/4 cup carrot -- shredded
4 pita breads
DRESSING: dissolve the gelatin in the water. Heat the mixture in the microwave o
n HIGH for 2 minutes or until it begins to rapidly boil. Add the vinegar, then w
hisk while adding the oil. Add bell pepper, salt, garlic powder, Worcestershire,
black pepper, parsley, oregano, thyme and basil. Let dressing cool for about 15
minutes before adding cheeses and egg substitute. Whisk until slightly thicker,
then chill. Overnight refrigeration makes the dressing thicker.
TOPPING: combine the crumbled feta cheese, tomato, cucumber, and red onion in a
small bowl. SALAD: combine the romaine lettuce, red cabbage and shredded carrot
in a large bowl and toss.
SANDWICHES: microwave each pita for 20 seconds. Fold each pita in half like a ta
co, then add 1 to 1 1/2 cup of the romaine salad into the bread. Add 1/2 to 1/3
cup of the Greek topping to each sandwich. Pour about 1 TBS of dressing over eac
h sandwich and serve.
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Wendy's Frostie
Recipe By :
Dairy
-------- ------------ --------------------------------
1 cup milk
1/2 cup nestles quick
3 cups slightly soften ice cream
put ice cream in fridge for an hour before making. add all to blender mix until
thick and even color scrape out enjoy.
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Wendy's Frosty
Recipe By :
Dairy
-------- ------------ --------------------------------
3/4 cup milk
1/4 cup chocolate drink powder -- (Hershey or Nestle)
4 cups vanilla ice cream
Combine all of the ingredients in a blender. Blend on medium speed until cream.
Stir if necessary.
If too thin, freeze the mixture in the blender or in cups until thicker.
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White Tassel Hamburgers
Recipe By :
Categories : Sandwiches Beef
*Copycat
-------- ------------ --------------------------------
1 pound ground sirloin
2/3 cup canned beef broth
1 jar baby food strained beef -- (3 ounces)
-----onions-----
1/4 cup dry onions
1/4 cup hot water
mustard
catsup
pickles
Mix meat and baby food and broth together well then but in fridge for 3 hours or
over night. Then add hot water to onions to hydrate them make small hamburgers
put in frying pan with the end of a spoon put holes in the burgers while frying
so they will cook evenly.
Then before tuning put some onions on top of each burger then place buns on top
bottom of buns down. So they will be steamed warm.
Garnish with pickle catsup and mustard.
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Win Shuer's Bar Cheese
Recipe By :
Categories : Appetizers Spreads
*Copycat Dairy
-------- ------------ --------------------------------
2 pounds Velveeta; no other -- chunk
1/2 pound butter or margarine -- cut pcs
1 bottle pure horseradish -- (5 ounces)
1 bottle Catalina dressing -- (8 ounces)
In a large double boiler place all the ingredients. Allow ingredients to cook un
til completely melted and smooth. When smooth, put about 1 cup of the mixture at
a time through a blender on high speed-using pulse-about 1 minute or until each
cupful is satiny smooth.
The mixture has a tendency to curdle as it is cooking, but this can be smoothed
out with use of a blender. Store in a tight fitting jar and refrigerate to be us
ed within a month.
Freeze it to be used within 3 months.
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Yakitori Sauce
Recipe By :
-------- ------------ --------------------------------
6 tablespoons sake
1/2 cup dark soy
3 tablespoons mirin
2 tablespoons sugar
Place all ingredients in small saucepan.
Bring to boil and cook over medium heat for 3 minutes.
Remove from heat; set aside 5 minutes.
Use to brush meats, poultry, or vegetables.
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Yogurt Dill Sauce
Recipe By :
-------- ------------ --------------------------------
2 cups plain low-fat yogurt
2 teaspoons horseradish
1/4 cup fresh chopped dill or 2 tbs dried dill **
1/2 cup finely chopped red onion
1/2 lemon or 2 tbs bottled lemon juice -- juice of
salt & pepper
Blend all ingredients. Salt and pepper to taste, then refrigerate. Serve with an
y smoked seafood. Makes about 2-1/2 cups.
Cynthia's notes: I prefer the fresh dill but if you don't have access to it, you
can use dried dill. In event you don't have a lemon handy, you can use the bott
led lemon juice as well.
Recipe found in recipe booklet from Ducktrap River Fish Farm.
- - - - - - - - - - - - - - - - - -

Yoo Hoo
Recipe By :
Dairy
-------- ------------ --------------------------------
1/2 cup Nestle chocolate powder
1 1/2 cups nonfat dry milk powder
3 cups water
Mix all contents in a blender for 30 seconds.
Refrigerate until cool.
Makes 2 drinks.
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York Peppermint Patties
Recipe By :
-------- ------------ --------------------------------
1 egg white
1/2 teaspoon peppermint oil or extract
cornstarch for dusting
1 bag semisweet chocolate chips -- (16-ounce)
1. In a medium bowl, beat the egg white until it is tiff and forms peaks. Don't
use a plastic bowl for this.
2. Slowly add the powdered sugar while blending with an electric mixer set on me
dium speed.
3. Add the corn syrup and peppermint oil or extract and knead the mixture with y
our hands until is has the smooth consistency of dough.
4. Using a surface and rolling pin lightly dusted with cornstarch, roll out the
peppermint dough 1/4-inch thick.
5. Punch out circles of peppermint dough with a biscuit cutter or a clean can wi
th a diameter of about 2 1/2-inches. Make approximately 20, place them on plates
or cookie sheets, and let them firm up in the refrigerator, about 45 minutes.
6. Melt the chocolate chips in a microwave set on high for 2 minutes. Stir halfw
ay through the heating time. Melt thoroughly, but do not overheat.
7. Drop each patty into the chocolate and coat completely. Using 2 forks, one in
each hand, lift the coated patty from the chocolate. Gently tap the forks again
st he bowl to knock off the excess chocolate and place each patty on waxed paper
.
8. Chill the peppermint patties until firm, about 30 minutes.
Makes 20 peppermint patties.
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